One Pot Wonder: Turkey Enchilada Casserole

Thursday, March 31, 2011

Preheat oven to 375.

Prep: brown 1 LB of ground turkey and season, to taste. (I use 1-2 tsp of grill seasoning) Set aside.

In a heavy bottom oven safe pan, heat 2 TBS of EVOO and 1 TBS of Butter.

Chop: 1 onion, 1 jalepeno pepper, and 2 cloves of garlic. (I like to grate mine)

Drop in pan and season with 1 heaping tsp of ground cumin and salt, to taste. No need for pepper. Brown until tender and fragrant, about 8 minutes.

Drain and rinse a can of black beans. Chop 6-8 corn tortillas into pieces. Drain, rinse, and chop half a can of black olives. Not crazy for black olives? Eliminate them.....I only added them to original recipe because Cuyler requests them in EVERYTHING that I cook.

Stir in the chopped tortillas, browned turkey, beans, and halved olives.

Pour in a jar of tomatillo salsa or 3 7oz cans of tomatilla sauce, if your grocery doesnt have a good green salsa. Bring to a boil.

Chop a handful of cilantro and grate 2 cups of cheese. I use a mix of Monterey Jack and Cheddar.

Turn off the heat and mix in the cilantro and half the cheese.

Top with the rest of the cheese and pop it straight into the oven. Be sure your using a pan that is oven safe. Bake for 20 minutes.

Garnish: sour cream (I use Greek Yogurt instead, as a low fat option) and some cilantro leaves. I have it pictured here with a salsa filled avocado......a perfect low carb option. No chips! Salt and eat with a spoon....yum! Costco makes a really good organic red salsa that is super affordable.

Hope you like this! It's easy and delicious!

Anyone try to make the chili from a few weeks ago? More one pot wonders go come.


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