Turkey Enchilada Casserole
- Number of Servings: 8
Ingredients
1 lb 99% RF Ground Turkey1 Can Fat Free Refried Beans1 Large Can Enchilada Sauce1 Can Corn (drained)1 Package Taco Seasoning2 Cups 2% RF Mexican Cheese Blend1 Med Onion Diced12 Corn Tortillas (6")Pam Spray
Preheat oven to 350
In a sautee pan, sautee the diced onion in pam, until translucent
Add the ground turkey and brown until cooked through
Add the Taco Seasoning and 1/3 cup water, cook until the sauce thins a bit
Spray a 13x9 pan with pam and pour a 1/4 cup of the enchilada sauce along the bottom of the pan
Layer 4 of the toritalls along the bottom of the pan
Pour 1/2 of the onion/turkey mixture over the tortillas
Sprinkle 1/2 of the cheese over this layer
Spread 1/2 of the can of refried beans on four of the tortillas and layer these tortillas ontop
Spread the remainder of the onion/turkey mixture on top
Spread the last 1/2 of the can of refried beans on four of the tortillas and layer these tortillas ontop
Sprinkle the top with the remainder of the cheese
Pour the rest of the enchilada sauce evenly over the casserole (make sure to get the edges, they burn)
Bake for 20-25 minutes, until heated through
Cut into 8 equal portions.
Number of Servings: 8
Recipe submitted by SparkPeople user SCALEWARFARE.
In a sautee pan, sautee the diced onion in pam, until translucent
Add the ground turkey and brown until cooked through
Add the Taco Seasoning and 1/3 cup water, cook until the sauce thins a bit
Spray a 13x9 pan with pam and pour a 1/4 cup of the enchilada sauce along the bottom of the pan
Layer 4 of the toritalls along the bottom of the pan
Pour 1/2 of the onion/turkey mixture over the tortillas
Sprinkle 1/2 of the cheese over this layer
Spread 1/2 of the can of refried beans on four of the tortillas and layer these tortillas ontop
Spread the remainder of the onion/turkey mixture on top
Spread the last 1/2 of the can of refried beans on four of the tortillas and layer these tortillas ontop
Sprinkle the top with the remainder of the cheese
Pour the rest of the enchilada sauce evenly over the casserole (make sure to get the edges, they burn)
Bake for 20-25 minutes, until heated through
Cut into 8 equal portions.
Number of Servings: 8
Recipe submitted by SparkPeople user SCALEWARFARE.
Nutritional Info Amount Per Serving
- Calories: 327.0
- Total Fat: 7.9 g
- Cholesterol: 50.0 mg
- Sodium: 899.4 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 5.5 g
- Protein: 27.1 g
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