I'm pretty sure I was born with the creativity gene in the off position. This is evidenced by the fact that I've eaten the same thing for lunch every day since grade school, and by all the years I "dressed up" for Halloween as a "baby". Although, in my defense, it was the perfect excuse to wear pajamas and pigtail braids to school. To high school.
It's true. I crave routine like I crave frisky white wine and pizza bagels most of the time.
I mean, I want to be creative and spontaneous. Does that count for anything? I was thinking recently that maybe I could start using shiny milky pens and glitter to doctor up my grocery lists.
But then I realized that that doesn't make me creative. It makes me a 9-year-old. Who writes lists.
So like...how do all my food blog-idols manage to come up with new, creative, and delicious recipes all the time? It blows my mind right out of my freakin' head!
One of these days, people, you're gonna behold the creative fruits of my racked brain, I promise. And I involuntarily shudder at what that will look like. But today is not that day. Today I share with you my version of a delicious, healthy, and easy enchilada casserole from Cooking Light.
Yeah, a casserole. That's me. I make oven casseroles when it's like 99 degrees outside. Then I hate life, but whatever. No regrets!
Lean turkey sausage is browned up with veggies in a zesty tomato sauce, and then layered in between flour tortillas and drizzled with cheese. Each cheesy, melty, crispy wedge is perfect topped with sour cream, green onions, and cilantro. So do that!
And I like to pour on juuuust enough Mrs. Renfro's salsa verde to make me sweat jalapenos for an hour. Also do that.
No one says dinner has to be an ultra-creative affair. So find a good recipe and do it up! But if you feel compelled to decorate your place settings with spin art just to make a point, I'd totally support that.
Adapted from Cooking Light Magazine
Yields 4 servings
3-4 links turkey sausage, hot or sweet, casings removed
1 c onion, chopped
1 red pepper, chopped
1 tbs canola oil
1 tbs minced garlic
1-1/2 tbs flour
1 c fat-free, low-sodium chicken broth
1 tbs reduced sodium taco seasoning
1 8-oz can tomato sauce, no added salt
4 8-inch whole-wheat flour tortillas
1/3 c reduced-fat, shredded Mexican blend cheese
Sour cream (optional)
Cilantro, chopped (optional)
Cilantro, chopped (optional)
Preheat the oven to 400 degress F. Heat a large skillet over medium-high heat, and add the sausage, onion, and pepper. Cook about 6 minutes, stirring to crumble the sausage.
Heat the oil in a medium skillet over medium heat, and add the garlic. Saute for 1 minute, stirring often. Add the flour, and cook for 30 seconds, stirring constantly.
Add the broth, taco seasoning, and tomato sauce to the skillet. Bring to a boil, and cook for 2 minutes, stirring occasionally to stir in the flour. Add 1 1/2 c tomato mixture to the beef mixture. Reserve 1/2 c of tomato mixture and set aside.
Place 1 tortilla into a 9-inch pie plate.
Top with 1 c of the beef mixture.
Repeat layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla, and top with cheese.
Bake for 10 minutes, or until the cheese melts. Cool slightly, and cut into 4 wedges. Serve with salsa and sour cream as desired.