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Enchilada Casserole

Source of Recipe

Cooking Light, May 1995, page 136


List of Ingredients

1/4 cup low-salt chicken broth
3/4 cup chopped onion
2 cloves garlic -- minced
1 1/2 pounds ground raw turkey breast
2 cups Refried Beans
2 cups Enchilada Sauce -- divided
12 corn tortillas -- (6-inch)
8 ounces shredded reduced-fat sharp cheddar cheese -- (2 cups)


Recipe

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. 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 350ºF for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 9 servings.