Turkey and Black Bean Enchilada Casserole

• 1 lb. extra-lean 99% fat-free ground turkey breast
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 tsp. chipotle chile pepper powder
• 1/2 tsp. ground cumin
• 1 can (15.5 oz.) no-salt-added black beans, rinsed
• 1 can (4 oz.) chopped green chiles, undrained
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 2 Tbsp. flour
• 1/4 tsp. garlic powder
• 8 corn tortillas (6 inch)
• 1 can (10 oz.) green enchilada sauce
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1/4 cup chopped fresh cilantro

1. Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally.
2. Remove from heat.
3. Stir in beans and chiles.
4. Mix sour cream, flour and garlic powder until blended.
5. Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce.
6. Repeat layers.
7. Cover with foil.
8. Refrigerate 2 hours.
9. Heat oven to 350F.
10. Bake casserole (covered) 35 to 40 min.
11. or until heated through.
12. Sprinkle with cheese; bake 5 min.
13. or until melted.
14. Sprinkle with cilantro.

extralean, onion, pepper powder, ground cumin, salt, green chiles, s, flour, garlic powder, corn tortillas, green enchilada sauce, milk, fresh cilantro

Taken from www.kraftrecipes.com/recipes/turkey-black-bean-enchilada-casserole-183767.aspx (may not work)