Enchilada Casserole w/ ground turkey breast
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 322.5
- Total Fat: 6.9 g
- Cholesterol: 45.7 mg
- Sodium: 1,317.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 8.7 g
- Protein: 26.8 g
View full nutritional breakdown of Enchilada Casserole w/ ground turkey breast calories by ingredient
Introduction
This mouth watering Mexican casserole uses fat free sour cream to keep all that ole flavor on the down and skinny. Truly the best enchilada casserole recipe I've ever tried. This mouth watering Mexican casserole uses fat free sour cream to keep all that ole flavor on the down and skinny. Truly the best enchilada casserole recipe I've ever tried.Number of Servings: 7
Ingredients
-
1 Tbs cumin seed
2 tsp garlic powder
1 Tbs cilantro, dried
2 cup chopped onions, raw
1.5 cup dark red kidney beans, rinsed and drained
1.5 cup goya black beans, rinsed and drained
3 tsp crushed red pepper
16 oz salsa verde (herdez)
1 serving bay leaf - whole leaf
4 Tbs taco sauce
6 corn tortillas, small
1 cup shredded cheddar cheese
16 oz extra lean ground turkey breast
Directions
- Preheat your oven to 350 degrees.
- Pour a cup of salsa verde into the bottom of a large casserole dish.
- add in layers 1/2 the tortillas, then beans, onion and sour cream; repeat. Season to taste.
- Sprinkle cheese evenly over the top.
- Cover and bake 45 minutes. Uncover and bake an additional 15 minutes.
- Spread 1/3 cup enchilada sauce evenly over the bottom of a 4 quart casserole dish.
- layer four tortillas over the sauce.
- combine refried beans, black beans, corn, onion, olives and remaining enchilada sauce.
- Over the tortillas, layer 1/2 the bean mixture and 3/4 cup of the cheese.
- Repeat the layers using the remaining tortillas, bean mixture and cheese.
-Bake for 45 minutes, covered. Remove the cover and continue baking another 15 minutes or until cheese is melted and bubbly.
Serving Size: makes 7 servings of a cup and a half.
- Pour a cup of salsa verde into the bottom of a large casserole dish.
- add in layers 1/2 the tortillas, then beans, onion and sour cream; repeat. Season to taste.
- Sprinkle cheese evenly over the top.
- Cover and bake 45 minutes. Uncover and bake an additional 15 minutes.
- Spread 1/3 cup enchilada sauce evenly over the bottom of a 4 quart casserole dish.
- layer four tortillas over the sauce.
- combine refried beans, black beans, corn, onion, olives and remaining enchilada sauce.
- Over the tortillas, layer 1/2 the bean mixture and 3/4 cup of the cheese.
- Repeat the layers using the remaining tortillas, bean mixture and cheese.
-Bake for 45 minutes, covered. Remove the cover and continue baking another 15 minutes or until cheese is melted and bubbly.
Serving Size: makes 7 servings of a cup and a half.
