TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Turkey and Black Bean Enchilada Casserole image

This enchilada casserole gets its super-hearty appeal from ground turkey breast and black beans. Sprinkle with cheese and cilantro for the win.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield 8 servings

Number Of Ingredients 13

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Ingredients

1 lb. extra-lean 99% fat-free ground turkey breast
1 small onion, chopped
1 tsp. chipotle chile pepper powder
1/2 tsp. ground cumin
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (4 oz.) chopped green chiles, undrained
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. flour
1/4 tsp. garlic powder
8 corn tortillas (6 inch)
1 can (10 oz.) green enchilada sauce
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro

Steps:

Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
Mix sour cream, flour and garlic powder until blended.
Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g