Quick and Easy weeknight dinner

I hate cleaning the kitchen, which poses a huge problem since I love cooking. And if you've seen me in the kitchen, I have several times been compared to the Swedish Chef on the Muppets who makes a bit of a mess (bork bork bork). So it should come as no surprise that some of my favorite meals are those that require only one pot.

Last night I made this little dandy: Enchilada Casserole.

Presentation wise, it ain't much to write home about.

But as Dave says, you eat with your mouth, not your eyes. And your mouth will love it.

And so will your dishpan hands for only have 2 dishes to clean.

Enchilada Casserole

-1 Package 97% lean ground turkey (about 20 oz)

-1 large yellow onion, chopped

-1 can sliced olives

-2 fresh jalapenos, diced or 1 can store bought diced green chiles.

-1 28oz can Las Palmas Enchilada Sauce (sometimes called Red Chile Sauce) choose your heat level

-1 19oz can Las Palmas Enchilada Sauce

-1 package whole grain tortillas, cut into 1-2" pieces

-1 package corn tortillas cut in 1-2" pieces

-3 cups shredded cheese (I like to use 2 cups sharp cheddar and 1 cup pepperjack)

-1 package taco seasoning or make your own with cumin, garlic powder, onion powder, chili powder, paprika, salt and pepper.

Optional Ingredients:

Cilantro

Greek yogurt or sour cream

Avocado

Green onion

Preheat oven to 350

In large pot on stovetop brown turkey meat. Remove once brown and add onion and 1 TBSP olive oil. Saute onion until soft. Add meat back in. Mix in taco seasoning until onions and turkey are coated. Add olives and jalapenos. Stir. Pour in both cans enchilada sauce plus 1 cup water. Bring to boil. Let simmer for 5 minutes. Remove from heat, stir in tortillas.* Now get your large casserole dish (I use 10x15) and ladle half of the tortilla mixture into it, spread evenly across the bottom. Sprinkle half of your cheese across then ladle the rest of the tortilla mixture in and top with remaining cheese. Bake uncovered until sides start to bubble. Remove from oven and let rest 10-15 minutes to set. Serve and top with optional items above along with a salad. Makes 8-10 servings

*I don't usually use all the tortillas, I find that it makes the casserole too dry. I use about 8-9 of the whole grain ones and about 15-18 corn. You have to make the call, you want the mixture to be the consistency of thick stew, but not so your fork stands up in it. It will lose more moisture as it cooks in the oven.