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MAIN: Turkey Enchilada Casserole




Source of Recipe


AWSUM34


Recipe Introduction


servings 6 points 5


List of Ingredients




1-1/2 cups diced cooked turkey
1 (15-ounce) can pinto beans, rinsed and drained
1 (14 3/4-ounce) can creamed corn
2/3 cup reduced-fat sour cream, or dairy-free soy sour
cream
3 scallions, green and white parts, chopped
6 corn tortillas
1/2 cup green salsa
4 slices low-fat American cheese, or dairy-free soy Cheddar



Recipe



Preheat the oven to 375

Combine turkey and beans in a bowl. Mix corn, 1/2 cup of sour cream and scallions together in another bowl.

Soften and warm tortillas. On a gas burner, place one at a time directly on the burner grid, over a medium flame, until warm and flat, 20 to 30 seconds, turning once. Repeat until all the tortillas are warm. If using an electric stove, use a dry, cast-iron skillet over medium heat. Place one tortilla at a time in the skillet and heat on both sides, about 45 seconds in total. To keep tortillas warm during this process, stack them on a plate and cover with a dish towel.

Spread half the salsa over the bottom of an 8-inch square baking dish. Cover with two tortillas, tearing the second one in half to fit. Spread half the turkey mixture over tortillas. Cover with half the corn mixture. Lay four slices of cheese over corn. Add another layer of tortillas. Cover with remaining salsa, turkey and corn mixtures. Lay rest of tortillas on top. Spread remaining sour cream over tortillas. Top with remaining cheese.

Bake uncovered until casserole is bubbly and heated through, 25 to 30 minutes. Let stand 10 minutes before serving. Makes 6 servings.

Per Serving: 286 Cal; 7 g Total Fat (3.5 g Sat Fat);
40 g Carb; 36 mg Cholesterol; 777 g Sodium; 19 g Protein; 6 g Dietary Fiber; 2 g Sugars. Exchanges: 3 Bread/Starch; 3 Meat; 1 Fat.