Enchilada Casserola (Turkey)

Enchilada Casserola (Turkey)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 349.5
  • Total Fat: 11.8 g
  • Cholesterol: 61.7 mg
  • Sodium: 1,066.4 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 11.3 g
  • Protein: 27.7 g

View full nutritional breakdown of Enchilada Casserola (Turkey) calories by ingredient


Introduction

This is my variation on Enchilada Casser-Ole! from the Taste of Home kitchens!
Here's MY recipe page!
http://owlkitchen.blogspot.com/20
11/02/enchilada-casserola-wip.html This is my variation on Enchilada Casser-Ole! from the Taste of Home kitchens!
Here's MY recipe page!
http://owlkitchen.blogspot.com/20
11/02/enchilada-casserola-wip.html
Number of Servings: 8

Ingredients

    •1 (+/- 0.3) pounds ground turkey
    •1 large red onion, chopped (NOT DICED)
    •2 cups salsa (Newman's Bean and Corn is a great choice!)
    •1 can (15 ounces) black beans, rinsed and drained
    •3 tbsp reduced-sodium taco seasoning
    •1/4 teaspoon ground cumin
    •1 tbsp olive oil
    •6 low carb flour tortillas (8 inches)
    •3/4 cup reduced-fat sour cream
    •1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
    •1 cup shredded lettuce
    •1 medium tomato, chopped

Directions

•In a large skillet, tenderize onion, and cook meat over medium heat until meat is no longer pink; draining not necessary with turkey. Stir in the salsa, beans, oil, taco seasoning and cumin.
•Place three tortillas in a 9x13 (2qt) baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat.
•Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user WEYRCAT.