Enchilada Casserole – a delicious recipe with low-salt chicken broth, onion, garlic, ground raw turkey breast, corn tortillas, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
2
Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350u00b0 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.
924
kcal
Calories
34
g
Fat
78
g
Carbs
81
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup low-salt chicken broth, 3/4 cup chopped onion, 2 garlic cloves, minced, 1 1/2 pounds ground raw turkey breast, and more.
Yes, Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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