Turkey Enchilada Casserole

Here's a different take on the classic enchilada. The tortillas are halved and layered between sauce and cheese, like a lasagna. This recipe is from the WW Take Out Tonight cookbook.

2 tsp olive oil
1 lb ground skinless turkey
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
2 (10-oz) cans enchilada sauce
1 (4 1/2 oz) can chopped mild green chilies
1 tsp red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6 inch) corn tortillas, halved
1 cup shredded reduced fat cheddar cheese

1. Preheat oven to 375 F. Spray a 7x11 baking dish with non stick spray
2. Heat a large nonstick skillet over med-high heat. Swirl 1 tsp of oil, then add the turkey, half the onions, half the garlic and 1/4 ts salt. Cool breaking up the turkey, until browned, 8 mins.
3. Meanwhile, heat a medium nonstick saucepan over med heat. Swirl in the remaining oil then add the remaining onions, garlic, salt, oregano and cumin. Cook, stirring occasionally until well softened, about 8 mins. Stir in the enchilada sauce, chiles and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 10 mins. Remove from the heat and stir in the cilantro.
4. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third the sauce and sprinkle with one third of the cheese. Repeat the layering twice. Cover the pan loosely with foil and bake for 20 mins. Remove the foil and bake 5 mins longer or until the cheese is bubbly. Let stand 10 mins before serving.

For 1/8 of the casserole, 4 points.