Ground Turkey Black Bean Enchilada Casserole
My favorite type of food is Mexican! This recipe is so satisfying, I highly recommend this recipe from A Bountiful Kitchen!
Ingredients
1 to 1 1/2 lb ground turkey
1 small onion about 1 1/2 cups chopped
1 teaspoon coriander
1 teaspoon chili powder optional
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon pepper
7 oz can green chiles
1 red pepper chopped
1 bunch cilantro divided
1-28 to 30 oz can red or green chili enchilada sauce
1 cup low fat sour cream optional
8 flour tortillas or 10 corn tortillas (yellow or white)
1 1/2 lb cheese grated, Monterey Jack or Cheddar, reserve about 2 cups for topping the enchiladas
Instructions:
Spray a 9x13 pan with cooking oil and set aside. Pre-heat the oven to 350 with the rack in the center of the oven.
In a skillet over medium heat, cook turkey and chopped onion. Season the ground turkey and onion with coriander, chili powder, cumin , garlic salt and pepper. Cook for about 5 minutes or until onion is softened and turkey is no longer pink. Break up meat a bit while cooking.
Add the green chiles and chopped red pepper. Continue to cook for an additional 1-2 minutes.
Remove from heat.
Add about 1 cup chopped cilantro, reserve the remaining cilantro for garnish after enchiladas are cooked or use in another recipe.
Pour about 1 cup of the sauce into the bottom of the prepared pan.
Mix 1 cup of low fat sour cream into the remaining enchilada sauce. You may also use the sauce without adding sour cream.
Fill the enchiladas with the ground turkey mixture, top with cheese and roll up. Place in the pan, seam side down.
Continue filing the tortillas until all of the filling is used. You may spread any leftover filing over the top of the enchiladas.
Pour the remaining sauce over the enchiladas in pan and top with cheese.
Bake uncovered for 30-35 minutes. Cheese should be melted and sauce bubbly.
Let sit for 5-10 minutes before serving.