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Turkey Enchilada Pie




Source of Recipe


Christina






Recipe Introduction


Makes 6 servings. 1 serving = 4 WW Points





List of Ingredients



• 1 serving cooking spray
  
• 3/4 lb uncooked ground turkey breast
  
• 1 medium onion, chopped
  
• 1 tsp chili powder
  
• 3 Tbsp all-purpose flour
  
• 1 C fat-free skim milk
  
• 4 oz canned jalepeno peppers, drained and chopped
  
• 1/2 tsp ground cumin
  
• 2 average burrito-size wheat flour tortillas
  
• 3 C tomatoes, chopped
  
• 1/2 C low-fat shredded cheddar cheese
  
• 1/8 C low-fat shredded cheddar cheese (1/8 C = 2 Tbsp)
  






Instructions



1. Preheat oven to 350. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkety, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
   
2. Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
   
3. Remove skillet from heat; stir in turkey mixture, jalepenos and cumin.
   
4. Wrap tortillas in damp paper towel and microwave on HIGH until softened, about 15 seconds.
   
5. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 C of tomato on top and sprinkle with 1/4 C of cheese. Repeat layers with remaining ingredients ending up with 2 Tbsp of cheese.
   
6. Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.