Yum-o Layered Enchiladas

I was tired and didn't want to cook dinner tonight, but I am SO, SO, SO glad that I did!!  So super tasty and full of yummy veg as well!  I must give the credit for the basics of this recipe to my awesome friend and one of my inspirations, Maggie!!  I took the recipe and tweaked it, 'cause that's what I do.

I topped mine with plain nonfat Greek yogurt and cilantro, the nutrition information for that is not included below.

Please enjoy!

Layered Enchiladas 

1 Tbls Olive Oil

2 Cup Onion, diced

1         Serrano Pepper, Remove Seeds and Dice

4         Garlic Cloves, Minced

2 Cup  Zucchini, chopped

20       Grape Tomato, cut in half

1 Lbs   Ground Turkey Breast

2 Cup  Reduced Fat Cheese (I used Mexican 4 Cheese)

2 Cup  Baby Spinach

14 oz   Red Enchilada Sauce**

4         Brown Rice Tortilla (I used Trader Joe's)

Preheat oven to 400.  Over medium heat, heat olive oil in a large skillet.  Add diced onions, cook until translucent, about 5 minutes.  Add pepper and garlic, stir and cook for about 1 minute.  Add zucchini and tomatoes, cook for about 3 minutes.  (At this point I removed the veg from the skillet and set aside to cook the turkey)  In the same pan cook turkey until cooked through.  When cooked, add veg back into the pan and continue to cook for a couple of minutes.

 If you have a deep enough pan you could use one pan and make it multiple layers, I didn't so I used two 9" cake pans.  In the bottom of each pan put one brown rice tortilla.  Add half of the veg and turkey mixture to each pan and top with enchilada sauce. Save some sauce to go on top of each pan.  Use a spatula to spread the sauce so the turkey and veg mixture is coated.  Spread half a cup of cheese onto mixture.  Top with one cup of baby spinach. Place brown rice tortilla over the spinach.  Pour the remaining sauce on the top of each pan and top with remaining cheese.

Bake in the oven for 15 minutes.

Here is the Nutritional Information:

4 servings
Calories 488, Fat  24.9 g, Carb 28.7 g, Fiber 3 g, Sugar 9.9 g, Protein 36.6 g 

8 Servings
Calories 244, Fat 12.9 g, Carb 14.3 g, Fiber 1.5 g, Sugar 5 g, Protein 18.35 g

**Read the label, if there are things you can't pronounce for anything that says modified, put it back on the shelf and find a different brand.  Also if you can find enchilada sauce in a bag rather than a can go with that instead.