Upon searching for tonight’s dinner and something that will most likely freeze well, I discovered this recipe for enchilada casserole. I was intrigued, but some of the ingredients I don’t like and I didn’t see ingredients that I do like (and need to get rid of).
My edition took a lot longer to cook due to me including non-instant rice, but I’m on vacation so I have all the time in the world right now but otherwise, it’s an easy dish to prepare. Here’s the modified recipe that I created:
1 – 12oz. bottle of beer (for consumption while cooking – I chose Blue Moon because it’s what I had in stock)
1 cup uncooked long grain, brown rice
1 lb. 99% lean ground turkey
1 cup onion, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
2 cups frozen corn
1 cup peppers, chopped (I used green bell peppers)
“Sour Cream” Layer:
16-17 oz. Greek yogurt (I used Fage 0%, it’s the closest to sour cream in my opinion, I don’t even notice the difference)
3 tbsp. flour
3/4 tsp. salt
3/4 tsp. garlic powder
To Hold It All Together:
3-5 whole wheat tortilla shells
16oz Ortega sauce (I chose mild because I’m a baby)
2 cups shredded Mexican cheese
- Cook the rice. According to my directions, once the water boils it’ll take about 40 minutes for my 1 cup uncooked rice to create 3 1/2 cups cooked rice.
- Meanwhile, chop the veggies and mince the garlic.
- Preheat your oven to 350 degrees F. It’s summer, it’s hot, so I waited until the last possible minute.
- Saute the turkey, then add in peppers, onion, and garlic after turkey starts to cook. Saute until onion is translucent and turkey is cooked. I added a little salt here to draw out some moisture.
- Once cooked, add in cumin, chili powder, and corn. I added a little drizzle of the Ortega here because I didn’t use green chile sauce. Reduce heat and simmer for about 10 minutes (careful to not let it burn!)
- While simmering, we can prepare the mock sour cream layer – just mix all the ingredients. Simple!
- Now to prepare the dish, get your 9×13 baking pan and spray with non-strick spray.
- Lightly coat the dish with Ortega sauce (or you can just coat your tortillas if you have a brush instead).
- Layer the dish with tortilla shells. I cut them in halves and arranged them to have one layer with no gaps.
- Layer half of the turkey-veggie mixture.
- Layer half the rice.
- Layer half the mock sour cream.
- Layer some more Ortega sauce.
- Layer half the cheese.
- Repeat steps 9 – 13 (don’t add the cheese yet!)
- Put in the oven for about 40 minutes, then remove and add the other half of the cheese. Bake until cheese is melted.
- Remove and let firm up (if you can wait that long — I generally cannot).
If I did my math right, it ends up having the below nutritional facts per serving (makes 12 “servings”, but let’s face it — I can’t eat just one serving).
You could always use less cheese to cut back on calories, etc. but I love cheese so I wasn’t about to do that. Or just use a healthier cheese option (also not something I skimp on). And I’m sure you could cook more rice and use that as the layers instead of the tortilla shells if you wanted. It was pretty tasty, but I didn’t cover the top layer with enough mock sour cream so the edges that weren’t covered got a little burnt. Next time I’ll either make more of the mock sour cream or I’ll cover it with tinfoil while it cooks. I think I might dip my tortillas in the sauce before putting them into the dish too, just to make them a little softer because I’m lazy and like to cut things with my fork instead of using a knife. All of that aside, I thought it was absolutely delicious (but I love the taste of Ortega). I’m a big, big fan of this one!