Enchilada Casserole

I'm not at home and want this recipe - so decided to blog it so I wouldn't have to keep up with a piece of paper. Lazy? Perhaps. Okay, YES! This was in the Demo-Zette today and it's a "light" casserole. I will most likely use low-fat sour cream rather than fat-free - otherwise, I'll keep it the same...

Enchilada Casserole
1 pound ground round
½ cup chopped onion
4 teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon freshly ground black pepper
2 cloves garlic, peeled, minced
1 cup water
1 (11½-ounce) jar taco sauce, divided use
6 corn tortillas, divided use
1¼ cups shredded 2-percent sharp cheddar cheese, divided use
2 green onions, finely chopped
Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for garnish, optional

• Heat oven to 375-degrees. Cook ground round and onion in skillet over medium heat until meat is brown and cooked through; drain. Add chili powder, cumin, pepper, garlic and water. Simmer, uncovered, about 10 minutes or until water has evaporated and meat mixture is thick.
• Lightly over bottom of 9 x 13 pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with ½ cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining ¾ cup cheese. Cover with foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream, if desired.

Makes 8 to 10 servings. Nutrition information: Each of 8 servings contains 253 calories (46% from fat) 13g fat (5g saturated) 43mg cholesterol, 17g carbohydrate, 17g protein, 516mg sodium and 2g fiber.

Holy cow. This is a "light" version and it has THIRTEEN GRAMS of fat per serving?! My non-existent gallbladder just went into massive spasms. Those of you who went through my first pregnancy and 8 weeks post-partum until my gallbladder surgery understand why I say that! I like chicken I wonder how much the fat would decrease if I used boneless-skinless chicken breasts. Would I need to bump up the water some more to keep it from being too dry? Experienced cooks, I could use your input.