GREEN CHILE TURKEY ENCHILADA CASSEROLE
- 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
- Preheat oven to 400. Spray 9×13″ pan with non-stick spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot, topped with tabasco and a dollop of low-fat sour cream if desired. ENJOY!