Post by zazzles on Aug 28, 2018 1:14:28 GMT
Turkey Enchilada Casserole
Prep Time: 40 min
Cook Time: 30 min
Total Time: 1 hr 10 min
Difficulty: Medium
Servings: 8
INGREDIENTS
2 teaspoons olive oil
1 pound ground skinless turkey breast
1 large onion, chopped, divided
2 garlic cloves, minced, divided
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1 (4-1/2-ounce) can chopped mild green chiles
1 teaspoon red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, halved
1 cup shredded reduced-fat cheddar cheese
DIRECTIONS
Preheat the oven to 375° F.
Spray a 7 x 11-inch baking dish with release spray and set aside.
Heat a large nonstick skillet over medium-high heat, then add 1 tsp oil, turkey, half the onion, half the garlic and 1/4 tsp. salt. Cook and break up the turkey until it is well browned—8 minutes.
Heat a medium nonstick saucepan over medium heat, add remaining oil, onions, garlic, 1/4 tsp. salt, oregano and cumin. Cook, stirring occasionally, until well softened—8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third of the sauce and sprinkle with one-third of the cheddar. Repeat the layering a total of three times.
Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake 5 minutes longer or until the cheese is bubbly.
Let stand 10 minutes before serving.
Nutritional Information
Servings: 8
Per Serving
Freestyle SmartPoints: 4
Calories: 222
Fat: 7 g
Saturated Fat: 2 g
Carbs: 17 g
Fiber: 2 g
Sugars: 1 g
Protein: 24 g
Cholesterol: 49 mg
Sodium: 588 mg
Prep Time: 40 min
Cook Time: 30 min
Total Time: 1 hr 10 min
Difficulty: Medium
Servings: 8
INGREDIENTS
2 teaspoons olive oil
1 pound ground skinless turkey breast
1 large onion, chopped, divided
2 garlic cloves, minced, divided
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1 (4-1/2-ounce) can chopped mild green chiles
1 teaspoon red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, halved
1 cup shredded reduced-fat cheddar cheese
DIRECTIONS
Preheat the oven to 375° F.
Spray a 7 x 11-inch baking dish with release spray and set aside.
Heat a large nonstick skillet over medium-high heat, then add 1 tsp oil, turkey, half the onion, half the garlic and 1/4 tsp. salt. Cook and break up the turkey until it is well browned—8 minutes.
Heat a medium nonstick saucepan over medium heat, add remaining oil, onions, garlic, 1/4 tsp. salt, oregano and cumin. Cook, stirring occasionally, until well softened—8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third of the sauce and sprinkle with one-third of the cheddar. Repeat the layering a total of three times.
Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake 5 minutes longer or until the cheese is bubbly.
Let stand 10 minutes before serving.
Nutritional Information
Servings: 8
Per Serving
Freestyle SmartPoints: 4
Calories: 222
Fat: 7 g
Saturated Fat: 2 g
Carbs: 17 g
Fiber: 2 g
Sugars: 1 g
Protein: 24 g
Cholesterol: 49 mg
Sodium: 588 mg