red chile enchilada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
24 corn tortillas, torn in quarters1lb lean ground turkey8oz lowfat cheese1 container new mexico red chile3 medium zuccini squash, sliced3 onions, chopped2 cups lettuce, shredded2 cups tomatoes, chopped
In a large saute pan, brown the turkey. add onions and cook until they soften. Add chile and a little water if too thick. Simmer the mixture for 5 minutes.
Preheat the oven to 350F.
Drop handfuls of the tortillas in the simmering chile. Using tongs, fish them out and lay a layer of chile-soaked tortillas in the bottom of a 9x13 baking dish. Top with a layer of squash. Then using a slotted spoon, add a layer of the meat mixture (leaving the sauce in the pan for soaking more tortillas), then a layer of cheese. Repeat layers.
Bake in the oven at 350F for 15 minutes.
Top with lettuce and tomato.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LMSALIM.
Preheat the oven to 350F.
Drop handfuls of the tortillas in the simmering chile. Using tongs, fish them out and lay a layer of chile-soaked tortillas in the bottom of a 9x13 baking dish. Top with a layer of squash. Then using a slotted spoon, add a layer of the meat mixture (leaving the sauce in the pan for soaking more tortillas), then a layer of cheese. Repeat layers.
Bake in the oven at 350F for 15 minutes.
Top with lettuce and tomato.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LMSALIM.
Nutritional Info Amount Per Serving
- Calories: 259.8
- Total Fat: 6.6 g
- Cholesterol: 6.7 mg
- Sodium: 140.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 6.1 g
- Protein: 18.3 g
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