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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 6.2 g
  • Cholesterol: 33.6 mg
  • Sodium: 686.3 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 19.1 g

View full nutritional breakdown of Carolyn's Enchilada Bake calories by ingredient
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Carolyn's Enchilada Bake

Submitted by: CJW102


Number of Servings: 6

Ingredients

    8 oz. Lean Ground Turkey
    1 C. Chopped Onions
    2 Cloves Garlic, minced
    2 tsp. Olive Oil
    1 Sm. Green Pepper, chopped
    2 C. Chopped Cauliflower
    3/4 C. Mild Picante Sauce
    1 1/2 tsp. ground Cumin
    1 tsp. Chili Powder
    1 C. reduced-sodium Kidney Beans. rinsed &
    drained
    6 Corn Tortillas (6" diameter)
    3/4 C. shredded reduced-fat Cheddar Cheese
    1/4 C. lowfat Sour Cream
    1 Med. Tomato, chopped


Directions

Preheat the oven to 375 degrees.

In a large no-stick frying pan, combine the onions, garlic and oil. Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions soften, Add a little water if necessary.

Add the peppers, cauliflower, picante sauce, tomato sauce, cumin, chili powder and beans. Simmer for 5 minutes.

Spread half of the begetable mixture in the bottom of an 8"X12" baking dish. Top with the tortillas, laying them as evenly as possible over the vegetable mixture. Sprinkle evenly with 1/2 cup the Cheddar.

Add the remianing vegetable mixture, spreading it out with the back of a large spoon. Cover with aluminum foil and bade for 25 to 30 minutes, or until heated through.

Remove and discard the foil. Sprinkle with the remaining 1/4 cup Cheddar and bake for 5 minutes, or until the cheese is partially melted. Serve with the sour cream and tomatoes.



Number of Servings: 6

Recipe submitted by SparkPeople user CJW102.






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