Crockpot Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 400.9
  • Total Fat: 9.9 g
  • Cholesterol: 71.6 mg
  • Sodium: 1,619.3 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 23.6 g

View full nutritional breakdown of Crockpot Enchilada Casserole calories by ingredient



Number of Servings: 6

Ingredients



    * *Jennie-O Extra Lean Ground Turkey, 10 oz (remove)
    * *BC Cornbread & Muffin mix - 1/6 prepared pkg, 6 serving (remove)
    * Peppers, sweet, red, raw, sliced, 1 cup (remove)
    * *Onion (Yellow), 1 med, raw, .66 serving (remove)
    * *Rosarita no fat Traditional refried beans (serving 0.5 cup), 3.5 cup (remove)
    * Ortega Enchilada Sauce, 0.06 package (remove)
    * *Old El Paso Taco Seasoning, 12 tsp (remove)
    * Cheddar Cheese, 0.4 cup, shredded (remove)
    plus some garlic and cumin to taste

Directions

Everything but the cornbread gets cooked together in a skillet. Put in a baking dish or crock pot. Mix the cornbread according to package directions and spread on top. On the lowest setting for about 5 hours. Or bake as directed by the cornbread pkg.

Number of Servings: 6

Recipe submitted by SparkPeople user MAGGIEG29.

TAGS:  Poultry |