Macro Minute: Mexican Casserole

I've always loved to cook but it's a rare occasion where we are both home at a reasonable hour to fully prepare and cook something for dinner. We have eaten Qdoba more than I'd like to admit this past year (but if you plan it out right, you can eat healthy and get a lot of protein😉). 

Nick has almost completely opposite calorie requirements and macros than I do. I did a little revamping of one of our old favorite casseroles to have it fit in a more high protein, low fat plan.

Mexican Casserole:

Makes 6 large servings, prepare in an 9x13 baking dish. This take 10-12min to prep.

1 serving = 250 calories, Fat: 7.2g, Carbs: 17.8 g, Protein: 31.8g

20 oz (or 1 package) Jenny-OExtra Lean Ground Turkey 99% Fat Free

3.5 oz Mild Cheddar Reduced Fat 2% Milk Shredded Cheese

1 can Mild Green Enchilada Sauce

1 small onion, diced

1 can Dice Green Chilies

11 TBSP Chunky Salsa

4 Flat Out Light Wraps

Taco Seasoning to taste

Instructions: Season ground turkey with taco seasoning, add diced onion, cook until done, add in salsa into frying pan. Turn on oven to 375 Degrees (if you are planning on eating it immediately). Spray baking dish with coconut oil, place 2 Flat Out Wraps in dish to cover bottom. Add cooked meat & onions on top of wraps. Sprinkle with half of the shredded cheese, spoon out green chilies. Add the 2 remaining Flat Out Wraps to cover mixture. Top with enchilada sauce and top with remaining cheese. Cover with foil. Bake for 25-30min. 

If you are preparing ahead of time, after you layer it, put the baking dish lid on it and refrigerate. When you are ready to bake, plan to bake for 30-40 minutes since it will be cold.