A lively salsa made from fresh or canned tomatillos tops this simple casserole. You can substitute tomatoes for tomatillos, but they don't have the same tangy bite.

Makes 4 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Moderate

Tomatillo Salsa
8 ounces fresh tomatillos (about 9), papery husks removed, coarsely chopped, or one 18-ounce can, drained and coarsely chopped
1 small onion, coarsely chopped
1 clove garlic, peeled and halved
1 jalapeno pepper, seeded and quartered
2 tablespoons chopped fresh cilantro
Salt & freshly ground pepper to taste

Enchiladas
8 ounces ground turkey
Salt & freshly ground pepper to taste
2 teaspoons canola oil
1 onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, finely chopped
2-3 jalapeno peppers, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1 15-ounce can pinto beans, rinsed
2/3 cup reduced-sodium chicken broth
8 ounces fresh tomatillos (about 9), papery husks removed, finely chopped, or one 18-ounce can, drained and finely chopped
1/4 cup chopped fresh cilantro
8 corn tortillas
1/2 cup grated sharp Cheddar cheese
1 cup prepared tomato salsa (optional)
1/2 cup reduced-fat sour cream (optional)

1. To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.
2. To make enchiladas: Preheat oven to 450°F. Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.
3. Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.
4. To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.

NUTRITION INFORMATION: Per serving: 448 calories; 15 g fat (4 g sat, 2 g mono); 48 mg cholesterol; 58 g carbohydrate; 14 g fiber; 26 g protein; 431 mg sodium; 902 mg potassium.


Nutrition bonus: Vitamin C (80% daily value), Iron (30% dv), Calcium, Potassium & Vitamin A (25% dv), Folate (20% dv).

3 Carbohydrate Servings

This dish was very good, but took longer and was more complicated than described. Tomitillos are hard to find, so I used green tomatoes from my garden (the frost was coming!). My only complaint was that the cassarole was a little dry, and I had leftover juices from the turkey/bean combo. Next time, I would probably add the juices to the combo. I doubled the recipe, and it made lots and lots! PS I would add a litte cider viniger, lime juice and more cilantro to the salsa. Good to eat as is with chips!

Shannon, Waterbury, VT

This dish does take some time to prepare, but it is simple preparation. The end result is excellent. I served it to my family, who are all meat eaters and they loved it. I have served this dish to a vegetarian crowd who were all very pleased by modifying it with more beans in place of the turkey and vegetable broth in place of chicken broth. It is delicious either way.

Katherine Mags, Northern, NJ