Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.9
  • Total Fat: 12.8 g
  • Cholesterol: 72.8 mg
  • Sodium: 573.9 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 22.0 g

View full nutritional breakdown of Enchilada Bake calories by ingredient
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Number of Servings: 6


    1lb ground turkey, 1 can cream of chicken soup 98% fat free, 1 cup 2% shredded cheddar cheese - divided, 1 can rotel tomatos and green chili, 6 corn tortillas sliced in half, salt and pepper to taste, mexican spices.


This recipe was originally very high in fat, but my family really liked it, so I tried lightening up by changing out the beef with turkey, replacing the velveeta cheese with less fat 2% cheese, and using low fat soup. I think they prefer this version better now.


Heat oven to 350
Brown meat in large skillet, season with salt, pepper and you can also add cumin, garlic, onion powder, cayenne pepper or whatever mexican spices you prefer. Drain and then stir in soup and 1/2 cup of the cheese. Spoon 1/3 of meat mixture into baking dish, cover with 6 tortilla halves and 1/4 cup rotel; repeat layers, topping with remaining rotel & cheese. cover and bake 25 minutes.

Serving Size: makes 6 servings

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