Before I show you the ingredients, I want to show you a picture of the final product — because if you see the ingredients first, I don’t think you’ll believe how tasty this dish is.  But look at that enchilada casserole!!  Looks divine, doesn’t it?  Especially with all that ooey-gooey cheese and saucy goodness.

Okay, so let’s get started here.  First, you brown up some ground turkey breast.  I didn’t include a photo because, frankly, ground meat never looks that appetizing.  (Ground chicken or beef would also work.)  Mix ground turkey with one can (10 oz) of red enchilada sauce and one small can (8 oz) of tomato sauce.

The Action Shot:

Look at that pour!

All Mixed Up:

Saucerific, to be sure.  But perhaps a little too saucy?  Well then, it’s time to add our secret ingredient… refrigerated biscuit dough.  Seriously.  I used regular buttermilk, but you could easily do whole wheat or reduced fat if those options are available to you (my choices were somewhat limited).  Cut each biscuit into quarters…

Then, if you harbor OCD tendencies like me, you’ll want to roll each piece into a nice little ball.  Then you’ll probably want to stack them in a neat little biscuit ball tower.  But this step (rolling and stacking) is totally optional.

Pour the meaty, saucy, biscuity mixture into a 9×13 casserole dish that you’ve already sprayed with Pam.  Not sure if the Pam is really necessary, but I’m never sure when you’re supposed to (or not) so I figure it can’t hurt.

Bake at 350 for 25 minutes.  Then top with shredded cheese (reduced fat Mexican cheese blend!) and bake for an additional 10 minutes.

The meaty, cheesy, saucy goodness that comes out of your oven will be sure to please just about anyone.  Truthfully, the biscuit taste was a bit surprising and took a little getting used to.  But that didn’t stop the two of us from polishing off the entire pan.  I’d like to blame Dane’s super exercise regiment and my breastfeeding, but really it was just that yummy.  I suppose I should go light on the lunch today, eh?