Lite Mexican Lasagna

Preheat your oven to a medium-high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius for those using metric measurements).

Next, cook ground turkey in a skillet over medium heat, breaking it up into small pieces as you stir the mixture continuously. This should take around 10 minutes, after which you can add taco seasoning mix and water to the skillet. Bring the mixture to a rolling boil, then reduce heat to low and let it simmer for about 5 minutes. Stir in some chopped green chilies before removing the skillet from the heat source.

In a separate container, spread about 2/3 cup of enchilada sauce evenly across the bottom of a rectangular baking dish measuring 8x10 inches.

Then, place 4 tortillas on top of the sauce and overlap them if necessary to cover the entire surface.

Spread half of the sour cream, half of the refried beans, and half of the turkey mixture onto the tortillas.

Top this layer with 1/3 of the cheese blend and another 2/3 cup of enchilada sauce.

Add another layer of tortillas on top, pressing down firmly to compact the layers beneath.

Repeat this process by spreading the remaining sour cream, refried beans, and turkey mixture onto the tortillas.

Then add 1/3 of the cheese blend and another 2/3 cup of enchilada sauce to the top layer.

Finish off the casserole by placing the remaining 4 tortillas on top and pressing down firmly once more.

Finally, bake the casserole in the preheated oven for about 20 minutes, or until the cheese topping is melted and bubbly, and the casserole is hot throughout.