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.
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.
Agreed, it's a bit soft and needs kick, but very tasty, esp. on 2nd day. I used canned enchilada sauce and nonfat refried beans, and added 1 c. frozen corn for more texture. Won't cook the onions so soft next time, and might add canned green chilis.
I substituted chicken chunks for the ground turkey and added a bit of chipotle chili powder for some of the chili powder in the enchilada sauce. This was AWESOME! Tasted like a yummier version of a lasagna.
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