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Kelly's Easy Enchilada Casserole
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Kelly's Easy Enchilada Casserole

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 green bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, diced
Olive oil
2 lb ground turkey (or chicken)
Salt and pepper (to taste)
1 cup sliced black olives
1 can (28 oz.) enchilada sauce, divided
15 corn tortillas (cut 6 tortillas in half)
3 cups Kraft Shredded Cheese Mexican Blend
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Let's Make It
1
Preheat oven to 350 degrees F. Saute diced peppers and onion in olive oil in a large pan until soft. Place in a bowl and set aside.
2
Brown ground turkey (or chicken) in pan. Season meat with salt and pepper. Drain off any excess liquid. Add onion, peppers, and olives to the browned meat. Add 1 cup of the canned enchilada sauce to the meat mixture.
3
In a 9x13 casserole dish pour a thin layer of enchilada sauce on the bottom to prevent sticking. Start with a layer of three whole corn tortillas, using the cut tortillas to fill in the gaps. Place half of the meat mixture in a layer over the tortillas, then another layer of tortillas. Cover tortillas with a thin layer of enchilada sauce. Repeat with the remaining of the meat mixture, another layer of tortillas, and pour the last of the enchilada sauce over the top. Cover the top with the shredded cheese.
4
Place in the preheated oven uncovered for 20 minutes. Cheese should be melted and the sauce bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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