Skinny Enchilada Bake

This is one that I made a while back and had on my list to share because of its deliciousness. I am a sucker for Mexican food so this hit the spot! It makes 6 servings so as soon as it cooled down, I cut it six ways and packaged five pieces up. That's dinner and lunch for half of the week! 

1/2 pound lean ground turkey

1 cup onions, chopped

1/2 teaspoon minced garlic 

1 teaspoon chili powder (I used a little less)

1/2 teaspoon ground cumin

15 oz can of black beans, rinsed and drained well

10 oz can of Rotel Original diced tomatoes, drained (I used mild)

1 cup reduced fat sour cream

15 oz can of corn, rinsed and drained well

1/4 cup low fat cottage cheese

1/4 teaspoon garlic powder

6 large whole grain tortillas

10 oz can red enchilada sauce

1/2 cup reduced fat sharp shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray (I use olive oil spray). 

In a large pan over medium-high heat cook turkey, onions, cumin, and chili powder. Cook until turkey is no longer pink. 

Mix in black beans and rotel and set aside from heat. 

In a small bowl mix together corn, sour cream, cottage cheese, and garlic powder. (This is where I might add some brown rice next time for a thicker texture and I love rice with Mexican food.)

Place two tortillas on the bottom of the dish. They will overlap. 

Layer with half of the turkey mix, half of the sour cream mix, and half of the enchilada sauce. Repeat all layers. Top with 2 more tortillas. 

Bake, covered for 30-35 minutes. 

Remove from oven and sprinkle cheese over the top. 

Bake uncovered for 10 more minutes or until the cheese is melted. 

Remove from oven and let it set for about 10 more minutes. 

Thank you SkinnyMom.com for brilliant ideas that I can work with!