1 pound ground turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
11/2 teaspoons dried oregano
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon vinegar
6 medium corn tortillas
1 can (15 ounces) pinto beans, rinsed and drained
2 cans (10 ounces each) enchilada sauce, divided
1 cup shredded, fat-free cheddar cheese
1 can (101/2 ounces) reduced-fat, low-sodium cream of chicken soup
1 tablespoon chopped, canned green chiles
Preheat the oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.
In a large nonstick skillet, cook the ground turkey. Add the onion, green pepper, dried oregano, chili powder, garlic powder, ground cumin, cayenne pepper and vinegar; cook until the onion is tender.
Remove the pan from the heat.
Cut the tortillas into 1-inch strips and then into thirds.
Line the baking dish with half of the tortillas. Top them with half of the meat mixture. Layer with the beans, the remaining meat mixture, one can of enchilada sauce, cheese and the remaining tortillas.
In a small mixing bowl combine the soup, the remaining can of enchilada sauce and the chopped green chiles; pour the sauce over the tortillas.
Bake uncovered for 30 minutes or until the casserole is bubbly and heated through.
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