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