Mexican Lasagna Lite

Ingredients

• 1 pound 99%-lean ground turkey
• 1 envelope taco seasoning mix
• 0.75 cups water
• 12 corns tortillas
• 1 can chopped green chiles , 4 ounce
• 2 cans enchilada sauce , 10 ounce
• 1 carton nonfat sour cream , 8 ounce
• 1 can nonfat spicy refried beans , 16 ounce
• 1 package shredded low-fat Mexican cheese blend , 8 ounce

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring mixture to a boil, and reduce heat to low. Simmer until thickened, about 5 minutes. Stir in green chilies and remove from heat.

3. 3

   Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish. Top with 4 tortillas, overlapping if necessary. Spread tortillas with 1/2 of the sour cream, 1/2 of the refried beans, 1/2 of the turkey mixture, and 1/3 of the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact layers.

4. 4

   Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend, and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.

5. 5

   Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.