Enchilada Casserole

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 264.4

Total Fat: 6.4 g
Cholesterol: 42.2 mg
Sodium: 708.3 mg
Total Carbs: 33.9 g
Dietary Fiber: 12.3 g
Protein: 25.2 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient

Introduction

This was a recent recipe in Taste of Homes "Healthy Cooking" that I revamped to make even lighter and healthier. I substituted ground turkey for the beef and used fat free sour cream and cheese instead of reduced fat, which cut 90 calories from their light version. The results were fabulous and a hit with my whole family. Proof that low fat can taste good! This was a recent recipe in Taste of Homes "Healthy Cooking" that I revamped to make even lighter and healthier. I substituted ground turkey for the beef and used fat free sour cream and cheese instead of reduced fat, which cut 90 calories from their light version. The results were fabulous and a hit with my whole family. Proof that low fat can taste good!

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 lb. lean ground turkey

1 lg. onion, chopped

2 c. salsa

1 can (15 oz.) black beans, rinsed and drained

1/4 fat free Italian dressing

2 tbl. taco seasoning

1/4 tsp. ground cumin

6 La Tortilla Factory, whole wheat, low carb tortillas

3/4 fat free sour cream

1 cup shredded, fat free cheddar cheese

1 c. lettuce, shredded

1 medium tomato, chopped

1/4 fresh minced cilantro

Directions

Spray a small amount of non-stick spray in a skillet and heat. Cook the ground turkey and onion over medium heat until no longer pink. Stir in the salsa, beans, salad dressing, and seasonings. Spray a 2qt. baking dish with non-stick cooking spray. Place 3 tortillas on bottom of dish, you may have to split one in half to cover bottom of dish. Layer with half the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400 degrees for 25 minutes. Uncover and bake and additional 5 to 10 minutes. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user OCTOBERBRIDE09.