Veggie Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2-bags of Broccoli Slaw Mix1 tbsp of EVOO1lb of ground turkey (not lean)1/2 cup of shredded cheese1-10 oz can of enchilada sauce1 diced green pepper (they were on sale)1/2 diced white onion2 tbsp of plain greek yogurt1 tbsp of chili powder1 tsp of cumin1 tsp of smoked paprika (optional I just like it)1 tsp of smoked chipolte seasoning (optional)1 tbsp of minced garlic
Saute the broc slaw mix in the EVOO with the onions. Set aside. Brown your ground turkey. In a separate bowl while turkey is browning, mix together all spices, cheese, enchilada sauce, and yogurt. Pour on top of slaw mix and mix. After turkey browns, mix into your mixture. Put into a non-stick sprayed casserole dish and bake for 15 min. on 350. You can top with the cheese if you prefer but I like mine mixed in.
Serving Size: 6 servings divided evenly (about 2 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user PHITNPHAT.
Serving Size: 6 servings divided evenly (about 2 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user PHITNPHAT.
Nutritional Info Amount Per Serving
- Calories: 217.8
- Total Fat: 10.3 g
- Cholesterol: 60.0 mg
- Sodium: 501.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.9 g
- Protein: 21.0 g
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