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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This turkey enchiladas casserole is a great way to enjoy Mexican flavors while watching your waistline. To save time, use canned enchilada sauce and refried beans in place of the homemade versions. Ingredients:
1/4 cup low-salt chicken broth |
3/4 cup chopped onion |
2 garlic cloves, minced |
1 1/2 pounds ground raw turkey breast |
refried beans |
enchilada sauce, divided |
12 (6-inch) corn tortillas |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese |
oregano sprigs (optional) |
Directions:
1. Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
2. Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.
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