- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 266.6
- Total Fat: 10.7 g
- Cholesterol: 48.2 mg
- Sodium: 749.9 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.4 g
- Protein: 18.0 g
Weight Watchers Turkey Enchilada CasseroleSubmitted by: DUST_COVER
2 tsps Olive Oil
1 lb ground skinless turkey breast
1 large onion, chopped
2 garlic cloves, minced
1/4 tsp salt
1 tsp dried oregano
1/4 tsp cumin
2 (10 oz) cans of enchilada sauce
1 (4 1/2 oz) can of chopped mild green chilies
1 tsp red wine vinegar
8 (6 inch) flour tortillas, cut into halves
1 cup shredded reduced fat Mexican blend cheese
3/4 of a medium red pepper, coarsly chopped
3/4 of a medium green pepper, coarsly chopped
Heat a large non-stick skillet over medium high heat. Add the turkey and cook until browned. Drain off fat and any liquid an put cooked turkey to the side.
Return skillet to heat and add 1 tsp of olive oil. Swirl to coat and add half the chopped onions, half the garlic and the salt. Cook until onions are soft, approx 6 minutes. Return turkey to pan and mix together with onions.
Meanwhile, heat a non-stick sauce pan over medium heat and add remaining 1 tsp of oil. Swirl to coat and add remaining onions, garlic and the oregano and cumin. Cook until well softened, approx 8 minutes. Stir in enchilada sauce, chilies and red wine vinegar and bring to a boil. Reduce the heat and simmer covered approx 10 minutes to blend flavours.
Arrange one-third of tortilla halves in an overlapping layer in the casserole dish. Spoon one third of the turkey mixture over the top of tortillas. Top with one third of the sauce, one third of the green and red peppers and one third of the cheese. Repeat the layering two more times.
Cover loosely with foil and bake 20 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly. Let stand 10 minutes before serving.
Makes 8 total servings
Number of Servings: 8
Recipe submitted by SparkPeople user DUST_COVER.