"This Turkey Enchilada Casserole is so good that I've been known to eat leftovers for breakfast, and it's low in carbs!..."
INGREDIENTS
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1 onion, chopped in pieces about 1/2 inch or slightly smaller
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1 large Poblano (Pasilla) pepper, chopped in pieces about 1/2 inch or slightly smaller
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4 tsp. olive oil
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2 lbs. ground turkey (or use ground beef if you prefer)
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salt and fresh ground black pepper to season turkey
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2 cans (15 oz.) red chile enchilada sauce (see notes)
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3/4 cup sour cream (plus more for serving if desired, optional)
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1 large can (27 oz.) whole green chiles (I used Hatch Whole Green Chiles)
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2 cups grated Mozzarella cheese
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1/2 cup grated Four Cheese Mexican Blend