Ground turkey seasoned with chili powder and ground cumin gives this easy-to-make enchilada casserole its hearty appeal.
What You Need
Original recipe yields 8 servings
1/2 lb. 93%-fat-free ground turkey
1/2 cup chopped onion s
1 tsp. chili powder
1/2 tsp. ground cumin
1 can (15.5 oz.) kidney beans, rinsed
1 can (4 oz.) chopped green chiles, undrained
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. flour
1/4 tsp. garlic powder
8 corn tortilla s (6 inch)
1 can (10 oz.) enchilada sauce
1 cup KRAFT Shredded Hot Habanero Cheese
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oven to 350°F.
Cook turkey, onions, chili 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.
Bake 30 min. or until heated through. Top with cheese; bake 5 min. until melted. Sprinkle with cilantro.
Chopping Parsley or Cilantro
When chopping parsley or cilantro, chop both the leaves and tender portion at the tops of the stems. Both are tender and full of flavor. Because the base of the stems are tougher, they should be discarded.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 5g
* 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.