Mexican Lasagna Lite

Ingredients

• 1 pound 99%-lean ground turkey
• 0.75 cup water
• 1 envelope taco seasoning mix
• 12 corn tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 2 (10 ounce) cans enchilada sauce, divided
• 1 (8 ounce) carton nonfat sour cream, divided
• 1 (16 ounce) can nonfat spicy refried beans, divided
• 1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
3. Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8×10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
4. Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
5. Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.