Turkey Enchilada Casserole

Yield: 8 -10 servings

1 1/2 lbs. ground turkey breast

1/2 cup onion, chopped

1 tbsp. garlic, minced

2 tbsp. fresh oregano leaves, minced (1 tbsp. dried)

1/2 tsp. ground cumin

1-2 tsp. margarine (1 tsp. salad oil)

1 (29 oz. can) red enchilada sauce

12 (6-inch) corn tortillas, halved

2 cups shredded reduced-fat jack cheese (8 oz.)

1 oz. baked blue corn tortilla chips

to taste chopped fresh green onion

cooking spray

  1. Melt margarine in a 5-6 qt. pan over medium heat. Increase heat to medium-high and add turkey, onion, garlic, oregano and cumin. Stir until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Transfer mixture to bowl and set aside.
  2. Preheat oven to 425 degrees.
  3. Arrange 1/4 of halved tortillas evenly over bottom of greased 3-qt. casserole dish, overlapping to fit. Sprinkle 1/4 cup cheese evenly over tortillas, top with 1/3 turkey mixture and 1/4  of remaining enchilada sauce, spreading each level. Repeat to make (2) more layers of tortillas, cheese, turkey mixture and sauce.
  4. Tear remaining corn tortillas and arrange evenly over top of casserole along with baked blue-corn tortilla chips. Splash remaining sauce over top and sprinkle with remaining cheese.
  5. Bake at 425 degrees until cheese is melted and casserole is hot in center, 18-20 minutes. Sprinkle with chopped green onion.

(serving size: 1/8 of casserole)

CALORIES 322 (23% from fat); FAT 8.4g (sat. fat 3.4g); CHOL 69mg; SOD 834mg; CARB 29g; FIBER 3.8g; PROTEIN 25g

(serving size: 1/10 of casserole)

CALORIES 257; FAT 6.7g (sat. fat 2.75g); CHOL 55mg; SOD 667mg; CARB 23g; FIBER 3g; PROTEIN 20g

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