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Enchilada Casserole


This casserole is quite good. You can also call it Tortilla Casserole!
You can make this recipe points friendly by using lean ground turkey, reduced fat cheese, and fat free tortillas!


1 medium onion, chopped
1 can (19 ounce) enchilada sauce
1 can (16 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes with jalapenos
1 can (11 ounce) Mexican-style corn, drained
1 teaspoon fajita seasoning or chili powder
1 teaspoon ground cumin
1 package (10 ounce) 6-inch corn tortillas
1 pound ground turkey, browned
3 cups (12 ounces) shredded Mexican four-cheese blend

Saute onion in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
Spoon one-third of sauce mixture in bottom of a lightly greased 13-x 9-inch baking dish. Layer with one-third of tortillas, half of ground turkey, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining ground turkey, and 1 cup cheese. Top with remaining tortillas, sauce mixture, and 1 cup cheese.
Bake at 350 for 15 to 20 minutes or until golden and bubbly.
Makes six big servings.