Turkey/Rice Enchilada Casserole

1 16oz Honeysuckle White Fresh Breast of Turkey Roll

1 14oz can Enchilada Sauce

1 8oz Tomato Sauce-Mexican Style

3 Whole Wheat Tortillas

1 half each red and yellow pepper-Oven roasted and skins removed

1/2 large onion finely diced

1 clove of garlic

1 cup cooked brown rice

1 cup Kraft Fatfree Cheddar Cheese

1 cup Kraft Mexican Cheese

1/4 packet of taco seasoning

1. Cook rice according to instructions-set aside

2. Finely dice peppers, garlic and onion.

3. Cook Ground Turkey in skillet

4. Add taco seasoning, enchilada and tomato sauce to skillet. Simmer a couple of minutes and remove from heat.

5. Spray casserole dish with Pam.

6. Dip on side of tortilla into turkey/sauce mixture and put that side down in casserole dish.

7. Add 1/2 of the turkey sauce mixture, 1/3 cheeses and 1/3 peppers, onion and garlic.

8. Repeat layers once more ending with tortilla on top. Sprinkle remaining cheeses, peppers and onions on top.

9. Bake 30-40 minutes until hot and bubblely.

Number of Servings: 6

Recipe submitted by SparkPeople user RAINBOWCO.