Turkey Enchilada Stacked Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 685.0
- Total Fat: 36.5 g
- Cholesterol: 185.0 mg
- Sodium: 426.3 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 6.0 g
- Protein: 44.0 g
View full nutritional breakdown of Turkey Enchilada Stacked Casserole calories by ingredient
Number of Servings: 4
Ingredients
-
1.25 pounds Ground Turkey
16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Sour Cream
3 cups shredded Mexican Cheese *Marcela QUESO Quesadeilla Shredded Chese, 3 cup
Tips
Use the Home Made Tomatillo Sauce (Verde Sauce). I split the recipe up, so you can use any kind of sauce (red or Verde).
Directions
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user KEVWITCH.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user KEVWITCH.