Mexican Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 277.6
- Total Fat: 8.7 g
- Cholesterol: 36.9 mg
- Sodium: 1,627.5 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.6 g
- Protein: 20.6 g
View full nutritional breakdown of Mexican Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
4 Whole Wheat Tortillas
1 can La Preferida Refried Black Beans
1 can Campbell's Southwest Pepper Jack soup
1 can La Victoria enchilada sauce
1 pound low fat ground turkey breast
Mrs Dash Southwest Chipotle
Ground cumin
1/4 cup tomato sauce
shredded lettuce
diced tomato
light sour cream
Directions
Makes 8 servings
Brown turkey with Mrs Dash & cumin to tastel. Once browned, add soup, enchilada sauce and tomato sauce. Place 2 tortillas in the bottom of a 9 x 13 casserole dish. Spread half of the beans on them. Spread half the meat with sauce on top of the beans. Add two more tortillas, then repeat the bean and met layers. Sprinkle cheese on top and bake at 350 for 25 min, uncovered, until heated through. Serve with shredded lettuce, diced tomato and light sour cream on top.
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEMCK.
Brown turkey with Mrs Dash & cumin to tastel. Once browned, add soup, enchilada sauce and tomato sauce. Place 2 tortillas in the bottom of a 9 x 13 casserole dish. Spread half of the beans on them. Spread half the meat with sauce on top of the beans. Add two more tortillas, then repeat the bean and met layers. Sprinkle cheese on top and bake at 350 for 25 min, uncovered, until heated through. Serve with shredded lettuce, diced tomato and light sour cream on top.
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEMCK.