Wednesday, October 22, 2014

Skinny Turkey Enchilada Casserole

Skinny Turkey Enchilada Casserole
1/2# lean ground turkey
Dried, diced onions (to taste)
1/2 tsp minced garlic
1 tsp chili powder
1/2 tsp ground cumin
15 oz can black beans (low sodium) drained & rinsed
10 oz can Rotel, drained
1 cup reduced-fat sour cream
1/2 can yellow corn, drained and rinsed
1/4 cup low-fat cottage cheese
1/4 tsp garlic powder
4 medium wheat tortillas
10 oz can red enchilada sauce
1/2 cup reduced-fat shredded cheese

Cooking Directions
1. Preheat oven at 350 degrees.
2. Coat a 9" square baking dish with nonstick cooking spray
3. In a large nonstick pan, cook the ground turkey, onions, garlic, chili powder, and cumin over medium-high heat until onions are tender and turkey is no longer pink.
4. Once turkey is cooked thoroughly, stir in black beans and Rotel and mix well. Remove meat mixture from heat and set aside.
5. In a small bowl, stir together sour cream, corn, cottage cheese, and garlic powder.
6. Place 2 tortillas overlapping the bottom of the 9" pan.
7. Start layering with turkey  mixture. Next add sour cream mixture. End with enchilada sauce. Repeat layering until out of ingredients.
8. Bake covered for 30-35 minutes until heated through.
9 Remove from oven and sprinkle cheese evenly over the top of the casserole dish.
10. Bake uncovered for about 10 minutes until cheese is melted.
11. Remove from oven and let set for about 10 minutes to set.
General Nutritional Information (varies with ingredients)
Serving Size: 1/6 of casserole dish
Calories: 292
Fat: 6 g
Carbohydrates: 36g
Fiber: 11 g
Protein: 19 g
WWP+: 6 points
original recipe from
until next time....

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