Enchilada Casserole

As much as I dislike the texture of meat, I know it has a few vitamins that we need, like Vitamin B12, that are not found in all my favorite veggies. So I used some ground turkey I had in the freezer. I based this recipe from here. Of course I paired the meal with fresh green beans seasoned with a spray of olive oil and sprinkled with a pinch of salt. 

Ingredients:

• 1 pound ground turkey
• 1 cup chopped onion
• 1-2 peppers, chopped
• 3/4 Tbsp butter
• 1 Tbsp minced garlic
• 1 Tbsp flour of choice
• 1 cup veggie or chicken broth, low sodium
• 3/4 Tbsp Chili seasoning (I used my homemade version)
• 1 can diced tomatoes, no salt added - finely chopped w/ garlic, oregano, and basil
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup shredded mozzarella cheese

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add turkey and onion to pan; cook 6 minutes, stirring to crumble.
2. 2. Preheat oven to 400°.
3. 3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour, add broth, chili seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add  tomato mixture to turkey mixture; reserve 1/2 cup tomato mixture.
4. 4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup turkey mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly.