Chicken, Cooking, Easy, enchilada casserole, enchiladas, Food, ground turkey, healthy, lowfat, Mexican, recipe
One of our family’s favorite dishes is luckily incredibly easy to make! Our California family loves Mexican inspired food. I love enchiladas, but let’s be honest, they can be a bit of work to assemble. I wanted the flavors of enchiladas with out the work. Call me lazy, but I’m a working mom and rolling enchiladas on a week night just doesn’t appeal to me, so my enchilada casserole was born! If you use the right ingredients, this recipe is also pretty lowfat.
As I always do, I play with my food and mix it up once in a while. On this particular occasion, you can see from the picture that I included some corn in my casserole. I don’t always do that. I also switch up the meat that I use. On this night, I simmered boneless, skinless chicken thighs in the enchilada sauce and then shredded it before assembling my casserole. I have also used ground turkey. I have also made it using either green or red enchilada sauce. The casserole is great any way you make it!
Give this casserole a try! I guarantee your family will love eating it and you’ll love how easy it is to make!
Kel’s Enchilada Casserole
1 pound ground turkey or boneless, skinless chicken
2-16 oz cans fat free refried beans
8-12 tortillas (You can use either corn or flour. I like to use La Tortila Factory’s Smart & Delicious Light Flour Tortillas to keep the fat and calories down.)
1-28 oz can of red or green enchilada sauce (or family prefers the green, but you can use either)
1-4 oz can diced green chilies (optional, but when using the green enchilada sauce this is a nice add)
1/2 onion diced
3/4 cup shredded cheddar or jack cheese (I often use the fat free Kraft shredded cheddar)
1-4 oz can sliced black olives
1 cup frozen or canned corn (optional)
Brown ground turkey in a skillet on the stove top. Once browned add enchilada sauce to meat. Or you can simmer or slow cook chicken in the enchilada sauce and then shred the chicken once cooked through. Add your onions to the browning or simmering meat. If adding corn, you can stir it in with your cooked meat and sauce prior to assembling casserole.
Preheat oven to 350 degrees. Spray casserole dish with non-stick spray. Spread refried beans in bottom of casserole dish. Cover beans with 1/2 of your tortillas. I try to make sure I have 1 good layer of tortillas over the beans, sometimes I tear the tortillas in half to do this. It depends on the size of the tortillas you use. It’s OK if they overlap some. Next you will scoop your meat with some of the enchilada sauce and spread on top of the tortilla layer. You want to try and leave some of the sauce in the pan to top your casserole. It’s alright if here is a little bit of meat left too. On top of the meat you will layer the other 1/2 of your tortillas. Next spread the remaining enchilada sauce and any remaining meat. Then spread your shredded cheese over your casserole and top with black olives.
Bake for about 30 minutes until hot, bubbly and cheese is well melted.