Spicy Turkey Enchilada Casserole

• 1/2 lb. 93%-fat-free ground turkey
• 1/2 cup chopped onions
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 can (15.5 oz.) kidney beans, rinsed
• 1 can (4 oz.) chopped green chiles, undrained
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. flour
• 1/4 tsp. garlic powder
• 8 corn tortillas (6 inch)
• 1 can (10 oz.) enchilada sauce
• 1 cup KRAFT Shredded Hot Habanero Cheese
• 1/4 cup chopped fresh cilantro

1. Heat oven to 350F.
2. Cook turkey, onions, chili powder and cumin in large nonstick skillet until turkey is done, stirring occasionally.
3. Remove from heat.
4. Stir in beans and chiles.
5. Mix sour cream, flour and garlic powder until blended.
6. 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.
7. Repeat layers.
8. Bake 30 min.
9. or until heated through.
10. Top with cheese; bake 5 min.
11. until melted.
12. Sprinkle with cilantro.

ground turkey, onions, chili powder, ground cumin, kidney beans, green chiles, s, flour, garlic powder, corn tortillas, enchilada sauce, cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-turkey-enchilada-casserole-183768.aspx (may not work)