Enchiladasagna

I looove me some enchiladas, I really do. And this delicious take on enchiladas is no exception.

Not only do you get cheesy, meaty, saucy enchilada goodness (as evidenced by the visible cheese stretch - MMM!), but you get all that goodness for a pretty low calorie count. Cutting the tortillas into strips and layering them into the pan instead of rolling a bunch of individual enchiladas lets you use less tortillas - and makes the assembly faster. There is also a pretty minimal amount of prep work needed, so it comes together pretty quickly. Win win in my book!

The only chopping you'll need to do!

This recipe has been a Ray family favorite for years, and happens to be one of my dad's specialties. I think that once upon a time, the original bones of the recipe came from Weight Watchers, but it morphed a little over the years as he made it time after time. But the name - that I will take credit for.

The original name of this recipe was "Enchilada Casserole," but I have this weird thing where I don't like the word casserole. It has absolutely nothing to do with liking casseroles themselves, because who doesn't like "food such as meat, noodles, and vegetables baked together and served in a deep dish." Totally delicious! But for some reason the word casserole is just one of those words that makes me wrinkle my nose. I know I was probably not the first person in the world to think of the word Enchiladasagna, but it fits perfectly for this recipe because you really do layer the ingredients just like lasagna.

Cook the turkey, green pepper, onion and spices in a pan.

In a baking dish, start with a layer of tortillas.

Layer on half of your meat mixture, beans, Mexicorn, enchilada sauce and cheese...and repeat!

Pour on the topping and bake.

And about 5 minutes before it's done top it with your last little pile of cheese and let it finish baking.

Please...don't use fat free cheese. It just doesn't melt right and you won't be happy. Spring for the extra couple fat grams here, your tastebuds will thank you.

And just like lasagna, let it stand for a bit to set up (otherwise it will all melt out into the pan when you try to cut a piece), top it with some sliced green onions and DIG IN!

Honestly, it's hard to believe that this is a healthy recipe while you're eating it. It's cheesy, meaty, has amazing flavor and great texture. The corn kernels add a burst of savory sweetness, the ground turkey and beans make it hearty & filling, and the topping gives it a super-saucy luxurious creaminess. It's not hard to see why this recipe has been a family favorite.

Yummy noises await you!

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Enchiladasagna

Enchilada-style ingredients are layered like lasagna and baked into a healthy, easy, incredibly tasty dish.

Course Main Course

Cuisine Tex-Mex

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 233kcal

Ingredients

• 1 pound 93% lean ground turkey
• ½ cup chopped red onion (about ¼ of a large onion)
• ½ cup chopped green pepper (about ½ of a green pepper)
• 1 teaspoon salt
• 1 ½ teaspoon dried oregano
• 2 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 6 corn tortillas, cut into 1 inch strips and then in half
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (11 oz.) can corn with red and green bell peppers (sometimes called Mexicorn or Baja Style corn), drained
• 2 (10 oz.) cans red enchilada sauce
• 1 cup (4 oz.) reduced fat (2% - NOT fat free) shredded cheese, divided
• 1 (10.5 oz) can Healthy Request cream of chicken soup
• 2 tablespoon canned chopped green chiles
• 2 green onions, sliced (optional – for garnish)
• salsa and/or sour cream, for serving

Instructions

• Preheat oven to 350°F. In a pan over medium heat, cook turkey, onion and green pepper with the spices until no longer pink.
• Meanwhile, in a separate bowl, mix 1 cup of enchilada sauce with the cream of chicken soup and green chiles. Set aside. 
• Line a 9x13 baking dish with half of the tortilla strips, half of the meat mixture, half of the beans, half of the can of corn/peppers, half of the remaining enchilada sauce, and ⅓ of the cheese. Repeat all layers.
• Pour enchilada sauce/soup mixture evenly over top of enchiladasagna.
• Bake uncovered for 25 minutes. Top with remaining cheese and bake for about 5 more minutes – until edges are bubbly and cheese is melted.
• Let stand for about 10-15 minutes (to help it firm up) before cutting. Top with sliced green onions and serve with salsa and/or sour cream if desired.

Notes

Adapted from Weight Watchers