Enchilada Casserole
Source of Recipe
my adaptation of Chicken Enchilada Casserole
Recipe Introduction
Yields 6 servings at 6 points each
Serving size: 1/6 of pan
*tried*
List of Ingredients
- 10 6" FF corn tortillas, halved
- 1# ground turkey
- 1 medium onion, chopped
- 1 1/2 tsp beef bouillon powder
- 1 c carrots, minced
- 1/2 green pepper, seeded and diced
- 1 14.5 oz can stewed tomatoes, no salt added
- 1 10 oz can diced tomatoes and green chiles
- 1T chili powder
- 1T brown sugar
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 c RF cheddar, shredded
Instructions
- Preheat the oven to 350. Spray a 13 X 9 inch baking pan with nonstick cooking spray.
- Spray skillet with nonstick cooking spray. Brown turkey, onion, beef bouillon and carrots over medium heat until fully cooked. Add green peppers in the last couple of minutes so that they are just tender, but still very green. Drain off any fat as necessay.
- In same skillet, combine two cans of tomatoes, chili powder and brown sugar. Stirring occasionally, allow mixture to come to a slow boil. Set aside.
- Layer items in pan as follows: tortillas, meat, corn, black beans, tortillas, meat, corn, black beans, tomato sauce. Cover with foil and bake for 30 minutes. Remove foil, cover with cheese and cook until melted, about 10 minutes.
Final Comments
This is out of this world fantastic! The serving size is really big, too. You can always add or take away spices. We like ours a little spicier, but this is pretty mild as written. The brown sugar gives it just a little sweetness without adding too many calories. I especially love just a little dab of sour cream with this. A favorite trick of mine is to add in carrots whenever browning ground turkey. It adds another vegetable serving and is hardly noticeable. I put the pieces in my food processor to get them especially small.
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