Rachel's Turkey Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 263.2
- Total Fat: 13.1 g
- Cholesterol: 65.2 mg
- Sodium: 632.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.9 g
- Protein: 19.8 g
View full nutritional breakdown of Rachel's Turkey Enchilada Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
Smart Balance Omega Oil, 1 tbsp
Onions, raw, .5 cup, chopped
Peppers, sweet, red, fresh, .5 cup, chopped
Turkey, Ground turkey, 93% lean, 20 oz Enchilada Sauce Mix, McCormick, 1 package Water, tap, .5 cup (8 fl oz)
Diced green chiles (one small 4 oz. can)
Sour Cream, .25 cup
Yogurt, plain, skim milk, .75 cup (8 fl oz)
1/4 C. chopped cilantro
1/4 C. chopped green onion
3 Whole Wheat Tortillas
Cheddar Cheese, .75 cup, shredded
Mozzarella Cheese, part skim milk, .25 oz
Directions
Preheat oven to 350F.
Brown onion and turkey in oil; add red peppers, diced chiles, enchilada sauce mix, and water. Cook until slightly thickened.
Mix the sour cream and yogurt together with the chopped cilantro and green onion.
Shred the cheeses and mix together.
Place a tortilla in the bottom of a glass pie pan sprayed with oil. Layer 1/2 the meat, then another tortilla, then 1/2 the sour cream mixture, then 1/2 the cheese. Lay down another tortilla, then repeat.
Bake at 350 F for approximately 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHELRHF.
Brown onion and turkey in oil; add red peppers, diced chiles, enchilada sauce mix, and water. Cook until slightly thickened.
Mix the sour cream and yogurt together with the chopped cilantro and green onion.
Shred the cheeses and mix together.
Place a tortilla in the bottom of a glass pie pan sprayed with oil. Layer 1/2 the meat, then another tortilla, then 1/2 the sour cream mixture, then 1/2 the cheese. Lay down another tortilla, then repeat.
Bake at 350 F for approximately 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHELRHF.