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Risa's Enchilada Casserole
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    Risa's Enchilada Casserole

  • 1 lb ground turkey
  • 1 16 oz can fat-free refried beans
  • 1 15 oz can Del Monte Zesty Tomatoes w/green chile -- pureed
  • 1/2 cup water
  • 1 serrano chile pepper -- seeded & chopped
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/8 cup taco seasoning mix
  • 8 whole wheat tortillas
  • 1 cup monterey jack cheese -- shredded
  • 1 cup cheddar cheese -- shredded
    Garnish:
  • Reduced fat sour cream
  • Scallions (white & green parts) -- chopped
  • Cilantro -- chopped
  • Preheat oven to 350F.

    In a large skillet, cook ground turkey until browned. Drain off fat. Stir in refried beans, chile pepper, pureed tomatoes, water, taco seasoning mix and all other seasonings. Bring to boil; reduce heat, simmer, uncovered, for 10 minutes. Stir occasionally so it doesn't stick to the bottom of the skillet and scorch.

    Grease a 2 qt rectangular baking dish. Arrange four tortillas in the bottom of dish, overlapping and trimming as necessary. Spoon half of turkey mixture over tortillas in the dish. Sprinkle with half of the cheese. Repeat layers with remaining tortillas and remaining turkey mixture. Bake at 350F, uncovered, for 20 minutes. Top with remaining cheese. Bake for another 10 minutes until cheese is melted and bubbly. Let stand 10 minutes. Top with sour cream, scallions and cilantro, if desired.

    Makes 8 servings.

    From: RisaG
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Wed, 17 Oct 2001

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