INGREDIENTS

   *1 pound ground turkey
   *1/2 cup chopped onion
   *1/2 cup chopped green pepper
   *11/2 teaspoons dried oregano
   *2 teaspoons chili powder
   *1/2 teaspoon garlic powder
   *1/2 teaspoon ground cumin
   *1/4 teaspoon cayenne pepper
   *1 tablespoon vinegar
   *6 medium corn tortillas
   *1 can (15 ounces) pinto beans, rinsed and drained
   *2 cans (10 ounces each) enchilada sauce, divided
   *1 cup shredded, fat-free cheddar cheese
   *1 can (101/2 ounces) reduced-fat, low-sodium cream of chicken soup
   *1 tablespoon chopped, canned green chiles

DIRECTIONS

• Set the oven to 350 degrees F preheat settings. Coat a 2-qt baking dish with non-stick cooking spray.
• Use a large non-stick skillet and cook the ground turkey. Put onion, green pepper, dried oregano, chili powder, garlic powder, ground cumin, cayenne pepper and vinegar. Once the onion become tender, take pan off the heat.
• Chop the tortillas by inch strips and make another cut of thirds. Set half of the tortillas in a baking dish. Put the meat mixture on top and add layers of beans followed by the rest of the meat mixture, a can of enchilada sauce, cheese and the rest of the tortillas.
• Blend soup in a small mixing bowl. Add the rest of the enchilada sauce along with chopped green chilies. Add sauce on top of the tortillas. Place it into the oven to bake without cover for about 30 minutes.