Very Veggie & Turkey Enchilada Bake

Craving Mexican flavors but without the high calorie and fat content? Try these. I tossed these ingredients together to make this tasty dish.

VERY VEGGIE & TURKEY ENCHILADA BAKE

8 oz. ground turkey

2 flour tortillas - burrito sized (you can use corn if you prefer, just happens to be what I had on hand)

3 c. frozen peppers and onion blend

2.5 c. broccoli slaw

1/2 c. black beans (drained and rinsed)

2 oz. shredded Monterrey Jack with jalapenos (or cheddar if you prefer)

3/4 c. enchilada sauce

1 - 2 tsp of each spice (or to taste):

garlic powder

salt

black pepper

cumin

ground chipotle pepper

paprika

chili powder

Spray the bottom of a skillet with olive oil cooking spray, cook turkey until almost done on medium heat with spices. Add in peppers, beans and broccoli slaw until cooked through but broccoli still has some bite.

Line bottom of a 13"x9" pan or casserole dish with tortillas cut into strips.

Top tortilla strips with cooked mixture. Pour enchilada sauce over top - bake at 350 degrees for 10 minutes. Add cheese and remaining tortilla strips (if any) and place under broiler until cheese is melted and strips are golden. Top with jalapenos, sour cream and/or salsa.

Makes 2 generous sized portions of 520 calories, or 3 medium servings at 350 calories each - depends how hungry you are!