Turkey Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 332.9
  • Total Fat: 10.7 g
  • Cholesterol: 49.7 mg
  • Sodium: 829.4 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 9.0 g
  • Protein: 23.2 g

View full nutritional breakdown of Turkey Enchilada Casserole calories by ingredient
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From Taste of Homes - Light & Tasty Recipe Book From Taste of Homes - Light & Tasty Recipe Book
Number of Servings: 10


    1 pound Lean Ground Turkey
    1 medium Green Pepper - chopped
    1 medium Onion - chopped
    3 garlic cloves - minced
    2 cans (15 oz ea) Black Beans - rinsed & drained
    1 jar (16 oz) Salsa
    1 can (15 oz) tomato sauce
    1 can (14 1/2 oz) Mexican stewed tomatoes
    1 tsp onion powder
    1 tsp garlic powder
    1 tsp ground cumin
    12 corn tortillas (6 inch)
    2 Cups (8 oz ea) shredded reduced-fat cheddar cheese, divided


In a large nonstick saucepan coated with cooking spray; cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat: simmer mixture, uncovered, for 10 minutes.

Spread 1 cup meat sauce into a 13x9x2 inch baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 - 10 minutes longer or until bubbly and cheese is melted.

Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user SKAYT77.

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