Layered Enchilada Casserole

• extra-lean ground turkey
• 3 cups yellow peppers, chopped
• 3 cups onions, chopped
• 1-1/2 qt. canned no-salt-added black beans, rinsed
• 4-1/2 cups chunky salsa
• 3/4 cup Kraft Calorie-Wise Zesty Italian Dressing
• 3/4 cup water
• 1/2 cup chili powder
• whole wheat tortillas
• 1-1/2 cups fat-free sour cream
• 1-1/2 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese

1. Cook turkey, peppers and onions in large skillet on medium-high heat 7 to 10 min.
2. or until turkey is cooked through, stirring occasionally.
3. Stir in beans, salsa, dressing, water and chili powder until combined.
4. For each casserole: Place 2 tortillas in single layer on bottom of 13x9-inch (3 L) baking dish or hotel pan lightly sprayed with cooking spray.
5. Cover with about 2 cups (500 mL) turkey mixture and 1/4 cup (50 mL) sour cream.
6. Repeat layers; top with cheese.
7. Cover with foil sprayed with cooking spray.
8. Bake in 400 degrees F (200 degrees C) standard oven 40 min.
9. or until heated through, uncovering after 30 min.
10. Let stand 5 min.
11. before cutting and serving.

extralean ground turkey, yellow peppers, onions, salt, chunky salsa, italian dressing, water, chili powder, whole wheat tortillas, sour cream, cheese

Taken from www.kraftrecipes.com/recipes/layered-enchilada-casserole-158592.aspx (may not work)