Thursday, March 19, 2009

Receipe of the Week - Turkey Enchilada Casserole

I made this recipe last week and it was so good! According to the site that I got it from, it is 300 calories per serving. It taste so good that you wouldn't even know that it is low in calories.

Turkey Enchilada Casserole
source: Sunset

1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

If desired, serve with reduced fat sour cream

Love to hear what you think!


  1. Sounds de-lish! I'm gonna print this out and give it a go...and hell ya, sour cream is desired and will be served! Questions...about how much salt do you use?...what is salad oil?

  2. Sounds yummy! Maybe one day I will cook...