ENCHILADA CASSEROLE (TUESDAY)

Servings: makes 6 servings Preparation time: 10 minutes Cooking time: about 1 hour

1 (10-ounce) can enchilada

sauce, divided

12 ounces ground turkey

breast

1 medium onion, chopped 1 tablespoon minced garlic 1 (15-ounce) can white beans,

rinsed

1 (10 3/4-ounce) can reducedfat reduced-sodium condensed cream of mushroom soup

1/2 cup reduced-fat sour cream, plus extra for garnish

1 teaspoon cumin

1 teaspoon dried oregano 12 (6-inch) corn tortillas

1 cup (4 ounces) shredded

sharp cheddar cheese Chipotle (smoked jalapeno)

salsa for garnish

Heat oven to 350 degrees. Coat a 7-by-11-inch baking dish with cooking spray. Spread half of the enchilada sauce over bottom of dish; set aside. In a large nonstick skillet, cook turkey, onion and garlic 4 to 5 minutes or until turkey is no longer pink and onion is softened; drain. Add beans, soup, sour cream, cumin and oregano. Place 4 tortillas in baking dish on top of enchilada sauce, tearing to cover. Top with half the meat mixture and ⅓ cup cheese. Repeat once with 4 more tortillas, remaining meat and ⅓ cup cheese. Top with remaining 4 tortillas and remaining enchilada sauce. Cover tightly with foil that has been coated with cooking spray (to prevent it from sticking to top of casserole). Bake 45 minutes. Remove cover. Sprinkle with remaining cheese and bake, uncovered, 15 minutes or until cheese is melted. Serve immediately; garnish with sour cream and salsa.

Per serving: 389 calories, 26 grams protein, 12 grams fat (29 percent calories from fat), 5.8 grams saturated fat, 44 grams carbohydrate, 55 milligrams cholesterol, 687 milligrams sodium, 7 grams fiber.

Carb count: 3.