This enchilada casserole gets its super-hearty appeal from ground turkey breast and black beans. Sprinkle with cheese and cilantro for the win.
What You Need
Original recipe yields 8 servings
1 lb. extra-lean 99% fat-free ground turkey breast
1 small onion, chopped
1 tsp. chipotle chile pepper powder
1/2 tsp. ground cumin
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (4 oz.) chopped green chiles, undrained
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. flour
1/4 tsp. garlic powder
8 corn tortilla s (6 inch)
1 can (10 oz.) green enchilada sauce
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro
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Let's Make It
Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
Mix sour cream, flour and garlic powder until blended.
Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.
Prepare using red enchilada sauce.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.