Enchilada Casserole

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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.

Yield:

9 servings

Recipe from

Nutritional 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

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
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
Oregano sprigs (optional)

Preparation

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.

Note:

Leslye Michlin Borden,

May 1995