Mexi Casserole With Chipotle Salsa

Mexi-Casserole With Chipotle Salsa

Mexi-Casserole With Chipotle Salsa

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • Mexican
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 15 ounces can diced tomatoes, liquid included
  • 15 ounces can diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon chili powder
  • 1 inch chipotle adobo, minced
  • 1/4 cup cilantro, chopped
  • 6 inches corn tortillas
  • 1/2 teaspoon cumin
  • 4 cloves garlic, minced
  • 4 ounces can diced green chilies, liquid included
  • 1 bunch green onions, sliced
  • 1 pound lean ground turkey
  • 2 cups low-fat shredded cheddar cheese
  • 1 teaspoon olive oil
  • 1/2 medium onion, diced fine
  • 2 mediums red onions, roughly diced
  • 1/4 cup part-skim mozzarella cheese
  • On-the-Fly Chipotle Salsa
  • 1 teaspoon salt
  • Salt and pepper to taste
  • Mexi-Casserole
Instructions

Heat oil in a large skillet over medium-high heat.

Add turkey and crumble. When turkey is browned, drain meat in colander and set aside.Return skillet to heat and add garlic and onion.

Saute until onion is soft. Return meat to skillet, add tomatoes, chillies, chili powder, cumin, salt and pepper to taste. Reduce heat to low and simmer. about 20 minutes.Meanwhile, preheat oven to 350F.

Layer 6 tortillas around the bottom of a large casserole dish. Top with half the meat mixture, 1 cup of cheddar, and half the green onions. Repeat with another layer and top with mozzarella.

Bake for 45 minutes.

Combine Salsa ingredients in a small bowl.

Serve with low-fat sour cream

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