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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 482
  • Calories from fat: 18%
  • Fat: 9.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 39.1g
  • Carbohydrate: 64.3g
  • Fiber: 11.9g
  • Cholesterol: 66mg
  • Iron: 6.8mg
  • Sodium: 1014mg
  • Calcium: 402mg

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)

Preparation

  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.
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