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Turkey Enchilada Stack

 Turkey Enchilada Stack
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 piece (calculated without optional ingredients) equals 404 calories, 16 g fat (5 g saturated fat), 103 mg cholesterol, 582 mg sodium,

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Turkey Enchilada Stack (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.