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Turkey Enchilada Stack Recipe
Turkey Enchilada Stack Recipe photo by Taste of Home

Turkey Enchilada Stack Recipe

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As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pound lean ground turkey
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 3 teaspoons dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 whole wheat tortillas (8 inches)
  • 2/3 cup shredded reduced-fat cheddar cheese
  • Optional topings: shredded lettuce, chopped tomatoes and reduced-fat sour cream

Nutritional Facts

1 piece (calculated without optional ingredients) equals 404 calories, 16 g fat (5 g saturated fat), 103 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Directions

  1. In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, minced onion, garlic powder, pepper and salt; heat through.
  2. In a 2-1/2-qt. round microwave-safe dish coated with cooking spray, layer one tortilla, about 3/4 cup meat mixture and a scant 3 tablespoons cheese. Repeat layers three times. Cover and cook on high for 4-5 minutes or until cheese is melted. Let stand for 5 minutes before cutting. Serve with toppings if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Turkey Enchilada Stack in Healthy Cooking December/January 2013, p76

Nutritional Facts

1 piece (calculated without optional ingredients) equals 404 calories, 16 g fat (5 g saturated fat), 103 mg cholesterol, 582 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

Reviews for Turkey Enchilada Stack

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 5, 2015

"Made this to celebrate Cinco de Mayo. It is simple and delicious. To save money, I just bought one 15 ounce can of tomato sauce and it turned out fine."

MY REVIEW
Reviewed Sep. 12, 2014

"I made some adjustments to this recipe to avoid buying things I knew I wouldn't be using or needing to use in a while. Instead of dried onion I used about 1/3 cup real onion and sautéed it with a jalepeno. I then only had 3/4 lb of turkey so I used that...with 1.75 cups of tomato sauce...I added about 1/4 cup salsa. When I was assembling I only had 2 whole wheat tortillas but I had corn tortillas so I made the bottom layer as specified...then the corn tortilla and then the last whole wheat tortilla. I was very pleased with how quick it all went together and it tasted delish...I'm glad I added a corn tortilla it gave it a little more flavor I think! I served it with the shredded lettuce and sour cream."

MY REVIEW
Reviewed Mar. 31, 2014

"I love this recipe, it is so easy to make. As a variant to the original recipe, I spread fat free refried beans on the second and fourth tortilla in addition to the original ingredients. I also add about a teaspoon of chili powder to the ground turkey mixture, gives it a little extra "kick"!"

MY REVIEW
Reviewed Mar. 17, 2013

"I've made this recipe twice now as is and it was a hit with my guys. You could do a lot of additions and be creative by adding other ingredients such as chopped green chilies or diced peppers and onions, black olives, beans-either black or kidney, beef or shredded chicken or turkey instead of ground turkey, or even substitute the tomato sauce for enchilada sauce. The meat can be cooked in a microwave instead of a skillet for even more convenience and time saving."

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