Lightened-Up Enchilada Casserole

1. Preheat oven 350 F.
2. Spray a medium to large pan (you’ll be making quite a bit of sauce so make sure it’s deep enough) with cooking spray and begin browning the ground turkey (or meat of choice) on a low/medium heat.
3. Once the turkey is about halfway cooked (you should still see areas of pink) add the minced garlic and onion and continue browning the meat, stirring frequently.
4. Once the turkey is cooked through, add the tomato purée, broth, can(s) of green chilies, seasonings, hot sauce, and cilantro.
5. Stir in the beans, corn and diced serrano pepper (if you are going the spicy route).
6. Simmer for 10 minutes.
7. In a greased 9×13 inch glass or ceramic dish, spread a thin layer (approximately 1 cup) of the meaty enchilada sauce.
8. Lay out 5 corn tortillas on top of the sauce, slightly overlapping. (I divided the 5th one and used it along one side for even coverage.)
9. Spread half of the remaining sauce over the tortilla layer.
10. Sprinkle with 1/2 cup of shredded cheese.
11. Repeat step 8 with the remaining tortillas.
12. Spread the remaining sauce over the tortillas.
13. Sprinkle with 3/4 cup of shredded cheese.
14. Bake at 350 F for 20 minutes. Remove from oven.
15. Allow to set for 10-15 minutes before serving.

I served this with a dollop of plain Greek yogurt and a green side salad. Have a happy week!

Note: I used Burman’s Hot Sauce (from Aldi’s ) but Chalula Hot Sauce would also work really well. If you can’t find either one of those, I’m sure any hot sauce would get the job done fairly well.