Layered Turkey Enchilada Bake
- Number of Servings: 8
Ingredients
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
Serving Size: Makes 8 servings
1 1/4 lbs - Extra Lean Ground Turkey1 - Large Onion2 Cups - Pace Thick & Chunky Salsa1 can(15 oz) - Black Beans drained & rinsed1/4 Cup - Kraft Fat free Zesty Italian Dressing2 Tbls - Taco Seasoning6 - Mission Whole Wheat Medium Torrillas1 Cup - Daisy Light Sour Cream1 pkg (8 oz) - Kraft Mexican Style Shredded Four Cheese
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 385.0
- Total Fat: 13.9 g
- Cholesterol: 63.1 mg
- Sodium: 1,315.0 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 6.9 g
- Protein: 30.0 g
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