8 (5- to 6-inch) corn tortillas
1 (15- to 16-oz.) can refried black beans
2 cups shredded cooked turkey
1 (10-oz.) can enchilada sauce
3 cups (12 oz.) shredded cheddar cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives
1. Heat oven to 425°F. Spray 11x7-inch glass baking dish with nonstick cooking spray. Place 2 tortillas in dish. Top with one-third of the beans, one-third of the turkey and one-fourth of the enchilada sauce. Sprinkle with one-fourth of the cheese. Repeat twice. Top with remaining 2 tortillas; top with remaining sauce and cheese.
2. Bake 15 to 18 minutes or until cheese is melted and casserole is hot. Sprinkle with green onions and olives.
PER SERVING: 710 calories, 37 g total fat (20 g saturated fat), 50.5 g protein, 45.5 g carbohydrate, 160 mg cholesterol, 1365 mg sodium, 10 g fiber