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Wednesday, June 30, 2010

Turkey Enchilada Casserole



Seems like casseroles are a typical family dinner- mix a few ingredients together, layer them in a big pan and stick it in the oven, they're simple and easily feed a crowd!

Us Foster kids grew up on enchilada casserole, tuna pasta casserole, lasagna casseroles, and other different assortments of the popular dish.  Now that I'm a little more nutritionally informed, I'm well aware that these casseroles are not easy on hips or thighs.  Sour cream, full-fat cheese, fattening ground-beef are only a few of the ingredients that concoct these calorie monsters.



But not all casseroles are created equal; even though they may taste like it!  This recipe calls for ground turkey which is leaner and healthier than its red-meat cousin, ground-beef.  I PROMISE that not you, or anyone else will be able to tell the difference. In addition, this healthier version has reduced-fat cheeses and corn tortillas, but is loaded with flavors and spices to vamp up the taste factor.  My family and I thought this was SO yummy, I've already made it twice within the past month!




Turkey Enchilada Casserole
Yield: Makes 8-10 servings

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 dried
1/2  teaspoon ground cumin
1 teaspoon salad oil or olive oil
1 can (29 oz.) red enchilada sauce
Salt
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 sour cream.


Nutritional Information
Calories:
249 (20% from fat)
Protein:
27g
Fat:
5.7g (sat 3.1)
Carbohydrate:
23g
Fiber:
1.7g
Sodium:
1048mg
Cholesterol:
58mg Ground Turkey on Foodista

4 nibbles:

Alisa

Would you look at how delicious that looks! That is wonderful.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

christineeverth

Hello!!!
I saw a link of your blog in Foodista. Thanks for sharing.
I saw your other blogs too. THey are all good. You can put as much widgets as you want so others can visit them. =)

xenacat1

Go, Sun Devils. (Cheryl Newton, class of '88, journalism.)

Anonymous

This was great. I accidentally bought a can of enchilada sauce that was too small and ran out quickly but I substituted with salsa and it was still really good!

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