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Stacked Turkey Enchiladas

Not many casseroles make their way to our dinner table because if my childrendiscover just one morsel of food that they don't like, they'll refuse to eatthe entire dish. To please everyone, the casserole can be assembled in twodishes, one for kids and one for grown-ups, or assembled in individual custardcups. Just tear the tortillas to fit.

1 pound ground turkey or beef
Salt and pepper for seasoning
1-2 tablespoons taco seasonings
Vegetable cooking spray
1 15-ounce can mild enchilada sauce
4 green onions, sliced thin
4 Roma tomatoes, seeded and chopped
1 15-ounce can fat-free refried beans
1 1/2 cups shredded cheese, Monterey Jack or cheddar (reduced-fat or regular)
6 12-inch corn tortilla
1 4.5-ounce can chopped green chilies, drained (mild or hot)
Garnish: sour cream, non-fat or reduced fat and salsa

Season the turkey with salt, pepper and taco seasonings. (If taco seasoningsare too strong for the children's taste, omit during browning and sprinkle onthe adults' portion after browning.) Heat a large non-stick skillet overmedium-high heat for 2 minutes. Add the turkey, break into small pieces witha wooden spoon and stir until cooked through, about 5 minutes.

Coat the inside of baking dishes or custard cups with cooking spray. Add afew tablespoons of enchilada sauce into the bottom. Place a layer of corntortillas into each dish and spoon a few more tablespoons of enchilada sauceover the top. Sprinkle some turkey, green onions, tomatoes, chilies, blackbeans, and cheese, omitting any that the children don't like from theirservings. Make another layer of tortillas and cover with sauce. Repeat theprocess until three layers have been formed. Cover with plastic wrap andmicrowave on full power for 5 minutes, rotating the dish after 3 minutes.Garnish with sour cream and salsa.

Shopping list

1 pound ground turkey or beef
Salt and pepper
taco seasonings
Vegetable cooking spray
1 15-ounce can mild enchilada sauce
4 green onions
4 Roma tomatoes
1 15-ounce can fat-free refried beans
shredded cheese, Monterey Jack or cheddar (reduced-fat or regular)
6 12-inch corn tortilla
1 4.5-ounce can chopped green chilies, drained (mild or hot)
sour cream, non-fat or reduced fat
salsa

Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to PleaseBoth Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.