Wednesday, November 10, 2010
Turkey Enchilada Casserole
This is what we're having for dinner tonight.
It's low in calories, the carb to protein ratio
is balanced and it is delicious! I'm also
making some spicy smashed beans to go
with this. Pair it with a salad and it's a
Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner.
Notes: If desired, serve with reduced-fat sour cream.
Yield: Makes 8 to 10 servings
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
CALORIES 249 (20% from fat); FAT 5.7g (sat 3.1g); CHOLESTEROL 58mg; CARBOHYDRATE 23g; SODIUM 1048mg; PROTEIN 27g; FIBER 1.7g
Sunset, SEPTEMBER 2002
This recipe is subject to copyright protection and may not be reproduced without Sunset's consent
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