Enchilada Bake

 

Cheesy Enchilada Bake

 

original recipe: skinnymom.com

Ingredients

12 oz whole grain wide egg noodles

2 oz plain non-fat Greek yogurt

10 oz red enchilada sauce

2 cups reduced-fat Mexican shredded cheese blend, divided

2 cups frozen yellow corn

1 lb lean ground turkey

½ cup onion, diced

2 jalapeño peppers, diced (discard seeds)

2 tsp minced garlic

1 Tbsp chili powder

1 tsp cumin

½ tsp salt

½ tsp black pepper

4 oz cream cheese

*Optional Toppings:

reduced-fat sour cream

avocado, diced

fresh cilantro, chopped

 

 

Instructions

 

Preheat oven to 350 degrees. Lightly coat a 9”×13” baking dish with cooking spray and set aside.

 

Cook egg noodles according to package directions.

 

In a large bowl, combine Greek yogurt, red enchilada sauce, 1 cup Mexican shredded cheese and frozen corn. Set aside.

 

In a large fry pan on medium-high heat, cook ground turkey, about 8 minutes. Drain any fat. Add onion, jalapeños and minced garlic. Cook until onions and jalapeños are slightly tender. Add chili powder, cumin, salt, pepper and cream cheese and stir well. Reduce to low heat until cream cheese has softened and is evenly coating turkey.

 

Combine turkey mixture with cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into baking dish and sprinkle top with remaining 1 cup of Mexican shredded cheese. Bake for 15 minutes.

 

 

 

Nutrition Information

Calories: 392

Calories from fat: 123

Fat: 14g

Saturated Fat: 9g

Cholesterol: 115mg

Sodium: 473mg

Carbohydrates: 33g

Fiber: 3g

 

 

 

 

until next time.....