Turkey Enchilada Casserole

Yes, all the recipes so far have been either 1) stir-fries or 2) ground turkey recipes, because that's what my friends were asking for.

This one got a Loren rating of very good. If you make it with leftover Thanksgiving turkey (just chop up the white meat finely), it gets a Loren rating of great. Yum!

Turkey Enchilada Casserole
Makes 8 servings

2t olive oil
1 lb ground skinless turkey breast
1 large onion, chopped
2 garlic cloves, minced
½ t salt
1t dried oregano
1/4/ t ground cumin
2 (10-ounce) cans enshilada sauce
1 (4.5-ounce) can chopped mild green chiles
1t red-wine vinegar
½ c chopped fresh cilantro
8 (6-inch) corn tortillas, halved
1 c shredded reduced-fat cheddar cheese

1. Preheat oven to 375F. Spray a 7x11 inch baking dish with nonstick spray; set aside.
2. Heat a large nonstick skillet over med-high heat. Swirl in 1t of the oil, then add the turkey, half of the onions, half of the garlic, and ¼ t of the salt. Cook, breaking up the turkey with a wooded spoon until browned, about 8 minutes.
3. Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in the remaining 1t oil, then add the remaining onions, garlic, ¼ t salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, about 8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
4. Arrange 1/3 of the tortilla halves inan overlapping layer on the bottom of the dish. Spoon 1/3 of the turkey mixture over the top; top with 1/3 of the sauce and sprinkle with 1/3 of the cheddar. Repeat the layering twice. Cover the pan loosely with foil and bake 20 min. Remove the foil and bake 5 min longer or until the cheese is bubbly. Let stand 10 min before serving.
Per serving (1/8 of casserole): 218 cal, 6g fat, 2g sat fat, 49 mg chol, 588 mg sod, 20 g carb, 2g fiber, 21g protein, 168 mg calcium. Points: 4.