Low-Carb Enchilada Casserole with Ground Turkey and Chiles

Ingredients

• 1 onion, chopped in pieces about 1/2 inch or slightly smaller
• 1 large Poblano pepper, chopped in pieces about 1/2 inch or slightly smaller
• 4 tsp. olive oil
• 2 lbs. ground turkey
• Salt and fresh ground black pepper to season turkey
• 2 cans red chile enchilada sauce
• 3/4 cup sour cream
• 1 large can whole green chiles
• 2 cups grated Mozzarella cheese
• 1/2 cup grated Four Cheese Mexican Blend

Directions

1. Chop the onion and Poblano (Pasilla) pepper. Warm 2 teaspoons olive oil in a large, heavy skillet, then cook the onion and pepper over medium-high heat until they begin to take on color, about 5 minutes.
2. Transfer the onion and pepper to a bowl. Add the remaining 2 teaspoons olive oil to the pan, then cook the ground turkey over medium-high heat, using a turner to break it into pieces as it browns. Most ground turkey in the U.S. contains added water, so let that cook off before you expect the meat to brown. Season the turkey with salt and fresh-ground black pepper to taste.
3. When the turkey is deeply browned, return the cooked onion and pepper to the skillet. Pour in the 2 cans red chile enchilada sauce, reduce the heat to low, and let the mixture simmer until it has thickened and nearly all the liquid is gone, about 30 minutes.
4. Once the meat and sauce mixture has thickened, take the pan off the heat and let it cool for about 10 minutes. Preheat the oven to 400F/200C.
5. While the meat mixture cools, empty the whole green chiles into a colander set in the sink. Open the chiles with your fingers or a knife, remove any seeds, and divide them into two piles so the casserole will have two even chile layers. If the chiles feel wet, blot each one with a paper towel as you work.
6. After the meat mixture has cooled, stir in the sour cream. Coat a 9 inch x 13 inch glass or crockery casserole dish with non-stick spray. A dish close to that size is fine.
7. Arrange half the whole chiles across the bottom of the casserole dish, covering it completely. Spoon half the meat and sauce mixture over the chiles, then scatter on half the Mozzarella and half the 4 Cheese Mexican Blend.
8. Repeat with another layer of whole green chiles, the remaining meat and sauce mixture, and the rest of the cheese.
9. Bake uncovered for 35-40 minutes, until the casserole is bubbling and the top is well browned. Serve hot, with a dollop of low-fat sour cream if desired.
10. Leftovers will keep well in the fridge for several days and can be warmed in the microwave or in the oven.