Healthy Turkey Enchilada Casserole
Exciting flavors of the southwest almost melt in your mouth with this delicious healthier enchilada bake. Gluten free
Servings 6 servings
- one medium yellow onion chopped
- 3 cups shredded turkey or chicken meat
- 15 corn tortillas
- 1.75 cups green chile enchilada sauce
- 1.5 cup shredded sharp cheddar cheese or mexican blend
- 1/2 cup black olives
- 1/4 cup green onions
Preheat oven to 350F.
Heat 1/4 cup of sauce and onions on medium high heat until onions are translucent and tender.
Add the meat with another 3/4 cup of the sauce. Heat on medium until heated throughout.
Add a huge spoonful of sauce (1/4 cup) to the bottom of a 9 x 13 casserole dish
Layer a single layer of tortillas across the bottom. We used 5 tortillas, 2 rows of 2 full ones next to a half of one.
Add 1/2 of the meat mixture, sprinkle with 1/4 cup cheese.
Add another layer of tortillas with an additional 1/4 cup of sauce, then add the remaining meat mixture, followed by 1/4 cup cheese sprinkled on top.
Add your last layer of tortillas, followed by 1/4 cup sauce and top with 1 cup of cheese.
Top with black olives and green onions.
Bake on 350F for 30 minutes, make sure to bake until it is heated to 165F in the center. It should be crispy and bubbly on top.
Calories: 582kcal | Carbohydrates: 40g | Protein: 40g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1078mg | Potassium: 475mg | Fiber: 6g | Sugar: 8g | Vitamin A: 935IU | Vitamin C: 4.9mg | Calcium: 290mg | Iron: 3.2mg