This brings up a point, though--some super-styled food photographs can be serious works of art, but I always wonder: how cold was that food by the time that blogger finally got around to eating it? Was a microwave needed in order to actually eat the food you so painstakingly arranged?
Me? I'm all about the eating. And yes, the sharing on here with you. But mostly the eating. This simple fact is why I'm sharing this recipe with you. It's not pretty. It's so good though. And I like to think that you people are my kind of people; you're all about the eating, too. I guess what I'm saying is don't judge this book by its cover. You'll miss out.
Enchilada casserole is what you make when you're watching your fat intake and don't want to soak corn tortillas in oil, and then realize that corn tortillas don't roll unless they are soaked in oil, so you problem solve and decide to keep the tortillas flat and call it a casserole. Or maybe that's just me. Whatever.
It starts with onions and garlic and a little bit of oil in a large skillet.
Next goes lean ground turkey. It's cooked until it's completely done, about 10-12 minutes.
While that's cooking, line up your canned goods! Rotel, Enchilada sauce, and canned tomato sauce--although if you wanted to be fancy and make this unbelievably delicious chili gravy instead of the enchilada sauce, I'd completely understand. Don't be lazy like me.
The enchilada sauce goes into a pot to heat through. When the turkey is finished, the Rotel and tomato sauce are added to the skillet along with the turkey, onions, and garlic.
Finally, it's assembly time. I don't have a lot of pictures of this, because it was messy and I am trying to keep my fancy new camera as clean as possible, considering most of its use is done over a hot stove.
Assembly went like this: enchilada sauce on the bottom...
...then a layer of tortillas, then meat, then a few small dollops of sour cream, then cheese. And repeat! Three times, to be exact, ending with cheese on top.
The whole casserole is baked until the cheese was bubbly and melted.
Look, I told you it wasn't pretty! But I promise you it was so, so good. Cut the casserole into square-ish shapes and serve!
Sometimes beauty contests aren't the point. Sometimes, the whole "eat with your eyes first" thing just doesn't apply. You chefs who may or may not be reading will certainly disagree, I'm sure, but I promise you, this was delicious. Maybe when you make it, you'll make it prettier than I did!
It's a big mess of enchilada goodness in every bite; it's a little spicy, a lot cheesy, and altogether wonderful. Did I mention it's low fat? Because it totally is. Everyone wins!
Here's the recipe:
Skinny Enchilada Casserole
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 pound ground turkey
- Salt and pepper
- 1 can Rotel
- 1 can Tomato sauce
- 1 large can enchilada sauce
- 12 corn tortillas
- 2 cups reduced fat cheddar cheese
- 1 cup fat free sour cream
- Hot sauce, for serving (optional)
- Chopped cilantro (optional)
- Preheat oven to 350 degrees. Line a casserole dish with foil and set aside.
- Add oil and onion to a large skillet over medium heat. Cook for 3 minutes and add garlic then cook for one minute more. Add ground turkey and cook completely. Season with salt and pepper.
- Add enchilada sauce to a pot and heat over medium low heat, until simmering. Add Rotel and tomato sauce to turkey and stir to combine. Cook for 5 minutes, then reduce heat to low.
- In casserole dish, add a spoonful of enchilada sauce, then four tortillas. Next layer the turkey, dollops of sour cream, 1/3 of the cheese and more enchilada sauce. Repeat three times, ending with cheese and enchilada sauce on top.
- Bake in oven for 15-20 minutes, until the cheese is bubbly and melted. Cut into squares and serve with hot sauce and chopped cilantro.