I was in the mood for Mexican, so I decided to whip up this enchilada casserole. It’s easier than making individual enchiladas plus you don’t have to soften the tortillas in hot oil like traditional enchiladas. Each Serving is around 385 calories. You can see I like sour cream on top of mine, you could also get fancy and top with chopped scallions, tomato, and cilantro. Buen Provecho!

Enchilada Casserole

Serves 6

8 corn tortillas
1 package ground turkey
1 cup frozen corn
2 cans enchilada sauce (14 oz)
8 oz. shredded cheddar cheese, reduced fat

Preheat oven to 350 degrees. Brown the ground turkey in a skillet with salt and pepper (you can also add some cumin, garlic, and chili powder). Pour 1/3 of the enchilada sauce on the bottom of an 8 or 9 inch baking dish. Top that with 4 of the tortillas, 1/2 of the cheese, turkey, corn, and another 1/3 of the sauce. Repeat one more time finishing with the cheese on top. Bake in the oven for 30 minutes.