Turkey Enchilada Casserole Recipe
- 1 pound lean ground turkey
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) Mexican stewed tomatoes
- 1 teaspoon each onion powder, garlic powder and ground cumin
- 12 corn tortillas (6 inches)
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- 1. In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
- 2. Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
- 3. Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.
1 piece: 318 calories, 9g fat (4g saturated fat), 52mg cholesterol, 936mg sodium, 37g carbohydrate (7g sugars, 7g fiber), 21g protein.
Reviews for Turkey Enchilada Casserole
"Excellent recipe. Although I did use flour tortillas and less cheese."
"This was good."
"Excellent! Made exactly as recipe states."
"Very good recipe. My son used to be a chef and I asked him what he thought and he really liked it. The taste might be different depending on the salsa and canned items you use. Also used flour tortillas . I would recommend having sour cream as a topping. Definitely a keeper"
"I make this without the peppers and use Whole grain and white corn tortillas from The Tortilla Factory. It's a fantastic thing to make at home or for a party."
"I'm not a big fan of Mexican type food, but this was great! Even my 2 and 5 yr olds gobbled it up."
"Made this at home, husband loved it. Took it to a potluck, everyone raved. Use low-sodium black beans if you can. Also I use a whole wheat and corn blend tortilla to make it healthier yet. Two percent reduced fat cheddar won't change the taste either. I add more cheese than the recipe calls for to make it decadent. Top it with light sour cream and you have perfection."
"I made this last night and made a couple changes. Instead of 2 cans of beans, I used 1 can of beans and 1 can of corn. I also added a little extra cheese after the first layer of tortillas. My husband really enjoyed it and said that it was very flavorful. I didn't find it to be mushy at all."
"The flavor was very good however, it really was a mushy mess. The texture was lacking quite a bit. It was just a big pile of soft polenta type dinner. I think there needs to be some crisp or firmness in here. If you were to take the first steps and possibly fill the tortillas with the mixture instead of layering, it may have stayed a better consistency. Also could have used some olives lettuce and tomato maybe a dallop of sour cream to top off."
"easy and delicious! This is a new family favorite."
"My husband loves. This works to cut recipe in half also."
"I make this a couple times a month, my family loves it! So easy and makes enough for 3 of us it lasts a couple meals!"
"I made it without the green pepper and my family LOVED it! Will make every week or so."
"We were pleasantly surprised with this recipe, it was very good and had lots of flavor."
"Hallelujah! Praise the LORD! This is a keeper! I love this recipe. It felt like a guilt pleasure, but isn't. I'm so glad someone understands how to make healthy food taste like comfort food.Okay, so I pretty much followed the recipe exactly. The only things I deviated on was using Fire Roasted Diced Tomatoes instead of Mexican Stewed Tomatoes (because I had them on hand and they're so close), tostadas instead of regular corn tortillas (the only diference is the shape, right?), and I didn't have onion powder. So with that in mind...The preperation was a little more than I expected. I started with my large saucepan and wound up using a stock pot. This is a lot of food. But in the end, it was worth it.My husband's stomach doesn't handle beef too well, so I'm looking for recipies with turkey. I am so glad I found this! I promise we will be making this for years to come =)"
"My daughter was home from college and I fixed this the night before Thanksgiving. What a nice treat and we all enjoyed it :)"
"My family loved it! Had left overs the next day."
"Wow, we all loved this. I made this the first time for a ladies luncheon and everyone raved over it and had seconds. I still had enough for us at dinner that night and it went over really well. The only thing I did different was to use dry pinto beans that I cooked because that is what I had on hand. This dish is a keeper because its delicious, low fat (you'd never know!) and best of all fast and easy to make!"
"This is one of my favorite recipes. It tastes great, it's really easy to make, and it tastes good left over!"
"My family loved this dish. Full of flavor!"
"My family loved this. It was easy and took little time."
"This recipe is so delicious and hearty that it doesn't taste low fat. I recently started trying to reduce my sodium intake so I made it with no salt added tomato sauce/tomatoes and it was just as good as the original version."
"You won't believe this is low-fat! My husband requests this frequently, I make it 2-3 times a month. He'd be happier if I made it 2-3 times a week! I substitute diced tomatoes with green chilies for the stewed tomatoes, the flavor is much better."