Turkey Enchilada Casserole

It's that time of year where I am sick of everything that I usually cook. So I've been searching through some of my Weight Watchers cookbooks to find some fresh inspiration. I made this YUMMY recipe last night. I think it's a keeper!

Turkey Enchilada Casserole

2 t olive oil ( I just sprayed the pan with Pam)
1 lb ground turkey
1 large onion, chopped
2 garlic cloves minced
1/2 t salt
1 t dried oregano
1/4 t cumin
2 (10 oz) cans enchilada sauce
1 (4 1/2 oz) can chopped mild green chilies
1 t red wine vinegar
1/4 C chopped fresh cilantro
8 (6-inch) corn tortillas, halved
1 C shredded reduced fat cheddar cheese

1. Preheat the oven to 375 degrees. Spray a 7X11-inch baking dish with nonstick spray; set aside.

2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 t of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 t of the salt. Cook, breaking up the turkey until browned, about 8 minutes.

3. Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in the remaining 1 t oil, then add the remaining onions, garlic, 1/4 t salt, the oregano, and the cumin. Cook, stirring occasionally, until well softened, about 8 minutes. Then stir in the enchilada sauce, chilies, and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. Remove from heat and stir in Cilantro.

4. Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third of the sauce and sprinkle with one-third of the cheddar. Repeat the layering twice. Cover the pan loosely with foil and bake 20 min. Remove the foil and bake 5 min. longer or until the cheese is bubbly. Let stand 10 minutes before serving.

Per serving (1/8 of the casserole): 218 calories, 6 g fat, 2 g fiber

Points: 4