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Enchilada Casserole

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 9 servings
This turkey enchiladas casserole is a great way to enjoy Mexican flavors while watching your waistline.  To save time, use canned enchilada sauce and refried beans in place of the homemade versions.

Ingredients

  • 1/4 cup low-salt chicken broth
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 pounds ground raw turkey breast
  • Refried Beans
  • Enchilada Sauce, divided
  • 12 (6-inch) corn tortillas
  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
  • Oregano sprigs (optional)

Nutrition Information

  • calories 482
  • caloriesfromfat 18 %
  • fat 9.4 g
  • satfat 3.9 g
  • monofat 2.4 g
  • polyfat 1.7 g
  • protein 39.1 g
  • carbohydrate 64.3 g
  • fiber 11.9 g
  • cholesterol 66 mg
  • iron 6.8 mg
  • sodium 1014 mg
  • calcium 402 mg

How to Make It

  1. Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.

  2. Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.