Turkey/Rice Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 288.6
  • Total Fat: 10.4 g
  • Cholesterol: 34.0 mg
  • Sodium: 1,278.8 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.8 g

View full nutritional breakdown of Turkey/Rice Enchilada Casserole calories by ingredient
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Colorful Colorful
Number of Servings: 6


    1 16oz Honeysuckle White Fresh Breast of Turkey Roll

    1 14oz can Enchilada Sauce

    1 8oz Tomato Sauce-Mexican Style

    3 Whole Wheat Tortillas

    1 half each red and yellow pepper-Oven roasted and skins removed

    1/2 large onion finely diced

    1 clove of garlic

    1 cup cooked brown rice

    1 cup Kraft Fatfree Cheddar Cheese

    1 cup Kraft Mexican Cheese

    1/4 packet of taco seasoning


1. Cook rice according to instructions-set aside

2. Finely dice peppers, garlic and onion.

3. Cook Ground Turkey in skillet

4. Add taco seasoning, enchilada and tomato sauce to skillet. Simmer a couple of minutes and remove from heat.

5. Spray casserole dish with Pam.

6. Dip on side of tortilla into turkey/sauce mixture and put that side down in casserole dish.

7. Add 1/2 of the turkey sauce mixture, 1/3 cheeses and 1/3 peppers, onion and garlic.

8. Repeat layers once more ending with tortilla on top. Sprinkle remaining cheeses, peppers and onions on top.

9. Bake 30-40 minutes until hot and bubblely.

Number of Servings: 6

Recipe submitted by SparkPeople user RAINBOWCO.

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