Veggie Enchilada Casserole

Veggie Enchilada Casserole
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 217.8
  • Total Fat: 10.3 g
  • Cholesterol: 60.0 mg
  • Sodium: 501.1 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 21.0 g

View full nutritional breakdown of Veggie Enchilada Casserole calories by ingredient
Submitted by:

Introduction

This is my version of a healthy enchilada bake that gets you a great dose of vegetables! This is my version of a healthy enchilada bake that gets you a great dose of vegetables!
Number of Servings: 6

Ingredients

    2-bags of Broccoli Slaw Mix
    1 tbsp of EVOO
    1lb of ground turkey (not lean)
    1/2 cup of shredded cheese
    1-10 oz can of enchilada sauce
    1 diced green pepper (they were on sale)
    1/2 diced white onion
    2 tbsp of plain greek yogurt
    1 tbsp of chili powder
    1 tsp of cumin
    1 tsp of smoked paprika (optional I just like it)
    1 tsp of smoked chipolte seasoning (optional)
    1 tbsp of minced garlic

Tips

I serve mine over roasted vegetables and top with some avocado slices.


Directions

Saute the broc slaw mix in the EVOO with the onions. Set aside. Brown your ground turkey. In a separate bowl while turkey is browning, mix together all spices, cheese, enchilada sauce, and yogurt. Pour on top of slaw mix and mix. After turkey browns, mix into your mixture. Put into a non-stick sprayed casserole dish and bake for 15 min. on 350. You can top with the cheese if you prefer but I like mine mixed in.

Serving Size: 6 servings divided evenly (about 2 cups)

Number of Servings: 6

Recipe submitted by SparkPeople user PHITNPHAT.

Rate This Recipe