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GREEN CHILE TURKEY ENCHILADA CASSEROLE

Ingredients:

  • 1 large onion, chopped
  • 1 large Poblano pepper, chopped
  • 3 large garlic cloves, minced
  • 2 tsp. + 2 tsp. olive oil
  • 20oz lean ground turkey
  • 2 tsp cumin
  • 2 Tbsp chili powder
  • 15oz can of black beans, drained and rinsed
  • 2 cans (15 oz.) red chile enchilada sauce
  • 3/4 cup light sour cream
  • 24oz whole green chiles (I found them in the mexican food aisle, in 4oz cans – there were 3 peppers per can)
  • 2 cup grated low-fat Mozzarella cheese
  • 1/2 cup grated low-fat 4 Cheese Mexican Blend

Instructions: 

  1. Preheat oven to 400. Spray 9×13″ pan with non-stick spray.
  2. Heat 2 tsp of olive oil to medium high. Saute onions and poblano for about 5 minutes.  Add garlic, and saute an additional one minute. Season with salt and pepper. Remove onions, peppers, and garlic to a bowl. Heat the other 2 teaspoons olive oil and saute the ground turkey over medium-high heat until it’s nicely browned, breaking apart with the turner.   Season the turkey with cumin and chili powder.
  3. Once the turkey is well-browned, add the black beans, sauteed onions and peppers back into the pan with the meat, add the red chile enchilada sauce, and simmer over medium-low heat until the mixture is thickened and most all the liquid has evaporated, about 20-30 minutes. Add sour cream. 
  4. While the meat cools, drain the whole green chiles into a colander placed into the sink.  Use your fingers or a knife to split the chiles open and remove any seeds, stacking them in two piles so you can make two equal layers of chiles in the casserole.
  5. Lay half the whole chiles in the bottom of the casserole dish, making sure the entire bottom is covered.  Spread half the meat/sauce mixture over the chiles and top with half the Mozzarella and half the 4 Cheese Mexican Blend.
  6. Make another layer each of whole green chiles, meat/sauce mixture, and cheese.  Bake uncovered for 30 minutes, or until the top is nicely browned and the casserole is bubbling.
  7. Serve hot, topped with tabasco and a dollop of low-fat sour cream if desired.  ENJOY!

*inspired by http://www.kalynskitchen.com/2014/03/ground-turkey-low-carb-enchilada-casserole.html 20140311-185625.jpg

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