Red Chile Turkey Enchilada Casserole

Red Chile Turkey Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.5
  • Total Fat: 7.2 g
  • Cholesterol: 36.7 mg
  • Sodium: 480.8 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 9.6 g
  • Protein: 21.1 g

View full nutritional breakdown of Red Chile Turkey Enchilada Casserole calories by ingredient
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Introduction

A low fat remake of a New Mexican favorite. I used Cervantes Red Chile sauce and fresh roasted green chiles, so you may need to substitute canned green chiles. A low fat remake of a New Mexican favorite. I used Cervantes Red Chile sauce and fresh roasted green chiles, so you may need to substitute canned green chiles.
Number of Servings: 12

Ingredients

    1 pound lean ground turkey (white meat)
    1 c. diced red pepper
    1 c. diced onion
    4 cloves garlic, minced
    4 oz. roasted green chiles, diced
    2 cans (15 ounce each) black beans, rinsed and drained
    1 jar (16 oz) red chile sauce
    1 can (14.5 ounce) diced tomatoes
    12 corn tortillias (6 inches)
    2 cups shredded, reduced-fat Mexican cheese blend

Directions

In a large skillet coated with cooking spray, cook the turkey, red pepper, onion and garlic over medium heat until vegetables are tender and meat is no longer pink. Add the green chiles, drained beans, red chile sauce, and diced tomatoes and stir to blend. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Coat a 13 in. x 9 in. baking pan with cooking spray, then spread a cup of the sauce on the bottom. Layer 6 of the tortillas, then spread with half of the meat sauce and 1 cup of the shredded cheese. Layer the remaining tortillas and meat sauce over this.
Cover with foil and bake at 350 degrees for 25 minutes. Uncover, spread the reserved cup of cheese over the top and bake an addition 5-10 minutes until cheese is melted.
Yield: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ABQKATHY.

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