Turkey Bean Green Chili “Enchilada" Casserole

Turkey Green Chili "Enchilada" Casserole

Inspired by http://www.kalynskitchen.com/2014/01/green-chile-chicken-mock-enchilada-casserole.html  I first got the idea to use green chilis instead of tortillas from Kalyn’s Kitchen…it’s healthier, easier to skip all the rolling, plus those tortillas get so soggy in leftovers. I’m sick to death of shredded chicken, so I changed it up, but check out her recipe if that sounds good. It kind of took a long time and made a fair amount of dirty dishes, so plan accordingly. I’m in love with the result!

Ingredients:

2 (15 oz.) cans mild or medium green chili enchilada sauce

1 package (1.25 lb.) ground turkey

1 small onion, diced

1-2 cloves of garlic, minced

1 T cumin

1 can of beans of your choice, drained (optional)
27-Ounce Can of whole green chilies,
4 oz. reduced-fat cream cheese, room temperature
1/2 cup low-fat sour cream
2 cups grated low-fat mozzarella cheese

1 small can sliced olives (optional)

Cilantro

Instructions:

1. Pour the cans of green chili sauce into a small saucepan and simmer on low so it reduces, stirring occasionally. This takes some time so start it first.
2. Brown ground turkey in a large pan in a little bit of non-stick spray or oil. Drain, then add onions. After a few minutes, add garlic and cumin. After a few more minutes, add drained beans and turn off the heat.
3. Meanwhile, preheat the oven to 375 and drain the green chilis. Spray a casserole dish with non-stick spray. Take half of the green chilis, open up, and use fingers to slide off the seeds and extra water, and make a layer in the bottom of your pan. Top with half of the turkey/bean mixture.
4. Add sour cream and cream cheese to the reduced green chili sauce. Mine stayed a little lumpy, but I didn’t stress out since it got baked anyway-it wasn’t noticeable!
5. Put half of the sauce on top of the turkey, as well as half of the cheese and olives, if using.
6. Layer the other half of the green chilis, turkey mix, sauce, cheese, and olives on each other. Bake for 40 minutes uncovered at 375. Feel free to turn on the broiler for the last couple minutes for a nice brown topping! Let sit for a few minutes before cutting. 
7. Top with cilantro and serve.

This will serve 6-8. I didn’t even miss the tortillas!