Turkey and White Bean Enchilada Casserole (Low Fat)

I had some leftover turkey and became inspired. This recipe incorporates white beans and cottage cheese to make a healthy casserole with lots of fiber. Please feel free to use leftover chicken in place of turkey.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 2  cups  diced  cooked turkey
• 15  ounces great northern beans, drained and rinsed
• 4  ounces green chilies, diced
• 1  cup fat-free cottage cheese
• 1  teaspoon chili powder, use more if desired
• 1⁄2 teaspoon cumin
• 1⁄2 cup onion, chopped
• 1  tablespoon cornstarch
• 126  inches corn tortillas
• 2  cups 2% cheddar cheese, shreaded
• 10 1⁄2 ounces  98% fat-free cream of chicken soup
• 1⁄2 cup salsa verde

Directions

1. In a medium bowl, combine chopped turkey, white beans, green chilies, cottage cheese, chili powder, cumin, chopped onion and cornstarch. (First 8 ingredients).
2. In 13 x 9 casserole sprayed with cooking spray, layer 6 tortillas, overlap if need to. Spread 1/2 of turkey and cottage cheese mixture over tortillas, top with 1 cup cheddar cheese. Repeat layers ending with tortillas.
3. In small bowl, mix soup and salsa verde. Pour this mixture over the tortillas being sure to cover every inch of tortilla.
4. Bake at 350 for about 45 minutes Let sit for 10 minutes before serving.
5. Note you can make this casserole up in the morning and refridgerate till ready to bake. If you do this place cold casserole in cold oven and preheat. Start bake time when oven is heated.