Recipe of the Week! Enchilada Dish

I have been "creating" a lot lately. I guess that is what a long cold winter in Minnie will do to you! It was pretty funny though because last weekend when we had the boys Navy friends over for dinner, one of the Navy guys, his girlfriend can't cook to save her life (or his from the sounds of things), in fact I think what he called it was a total disaster, she is only about 23 though, so at least she has time to learn. The boy thought that was pretty funny though, he went on to share with everyone that I just like to torment him. I will ask him if he likes dinner, whatever it is that I might have made that night, and he will say, yes, yes I love it. Then he went on to share with everyone, that it doesn't really matter if he loves something, he will never see it again. He said I don't really have a rotation, so he never seems to see the same things twice unless it is chile, lasagna or beef stroganoff (see in my defense I do have staples). We did get a good laugh out of that, poor guy, what a thing to have to complain about! Last week I made an enchilada dish, but since I can't get the boy to eat cilantro, I changed it up a bit, here is the result (by the way, we LOVED this, so I might make it again!).

Black-Bean Enchilada Casserole (with my changes)

Ingredients

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided (I used 8 oz, and I used a mexican blend)
1 cup cooked brown basmati rice or long-grain rice (I used a spanish rice)
1 cup fat-free sour cream (I used light)
1/2 cup chopped fresh cilantro (sadly I was unable to include this)
1/3 cup chopped green onions (oh I think I used almost a cup)
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped (I didn't have one, so I added a can of green chiles)
1 (19-ounce) can red enchilada sauce
Cooking spray
12 (6-inch) corn tortillas

1 lb ground turkey (my addition)

1 package taco seasoning (my addition)

Preparation

Preheat oven to 350°.

Brown the ground turkey, add taco seasoning and follow directions.

Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) including the ground turkey, in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350° for 40 minutes or until bubbly.

Yield

6 servings (serving size: 1 3 1/2-inch square)

I served it with the rest of the spanish rice. I would have liked to have had a little lettuce and tomato with this, but I have been lucky to get dinner on the table lately!