Thursday, April 29, 2010
Turkey Enchilada Casserole
Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner and it Makes 8 to 10 servings.
Ingredients
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
2 cans tomato soup
1 jar (8oz) salsa
1/4 cup water
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
Preparation
1. Mix soup, water and salsa and set aside.
2. 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 sauce. Add salt to taste.
3. 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 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.
4. 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.
Calories:
249 (20% from fat
Celebrate Cinco de Mayo
WHAT'S COOKIN' for Cinco de Mayo, I have two recipes that are under 300 calories that will satisfies our craving for Mexican food, and it's low in fat, easy to prepare, and fast. You can also serve it with fresh cilantro, sliced green onions, salsa, and fat-free sour cream. What would Cinco de Mayo be without Margarita's, you have to try my favorite Margarita and I have a great Mocktail for all you non drinkers and everyone on a diet like me.
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