Chile relleno bake

• 1 pound ground lean turkey
* 1 package French's Taco Seasoning Mix
• 1 cup chopped onion
• 4 cans (7ounces each) whole mild green chiles, drained and seeds removed
• 20 oz Colby Jack shredded cheese
* 3.5 cups Enchilada sauce
• 6 eggs
• 1/4 cup all-purpose flour
• few dashes Tabasco sauce or cayenne pepper

In a large skillet, brown ground turkey and Taco Sesoning mix with 2/3 cup of water, breaking meat up as it cooks. Add onion; cook until onion is tender; drain well. Beat together eggs and flour until smooth; add Tabasco or cayenne pepper.Line a 9- x 9-inch square baking dish with half of the enchilada sauce, pour 1/2 egg mixture over sauce, then 1/2 of the whole chiles; top with 1/2 browned meat mixture, top with 1/2 of shredded cheese. Add the rest of the chiles, browned meat , then enchilada sauce, top with the rest of the egg mixture. Bake, uncovered, in a 350° oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole. Let stand for 5 minutes before serving.
Serves 10.


Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SANDY576.