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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

lperejma's Review

November 03, 2012

TreenL's Review

March 09, 2010
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.

epicurioost's Review

January 14, 2010
The finished recipe seemed more like bean dip than enchiladas. It was also very bland. Definitely not worth the time it took to make the beans and enchilada sauce by hand - I was expecting a lot more.

JLawshe's Review

January 03, 2010
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.