Turkey Enchilada Casserole Ww Recipes

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TURKEY ENCHILADA CASSEROLE



Turkey Enchilada Casserole image

Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

TURKEY ENCHILADA CASSEROLE WW



Turkey Enchilada Casserole Ww image

This is a great make ahead of time and bake off later that day or the next day type of dish, which can make life so easy....and only 4 points per serving too.

Provided by Noo8820

Categories     Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 lb turkey, ground
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 (10 ounce) cans enchilada sauce
1 (4 1/2 ounce) can mild green chilies
1 teaspoon red wine vinegar
1/4 cup fresh coriander, chopped
8 (6 inch) corn tortillas, halved
1 cup low-fat cheddar cheese, grated

Steps:

  • Preheat the oven to 375 degrees F. Spray a 7 x 11" baking dish with non stick spray.
  • Heat 1 tsp of the oil in a large non stick fry pan, then add the turkey, half of the onion, half of the garlic and 1/4 tsp of the salt. Cook, breaking up the turkey with a wooden spoon until browned.
  • In a non stick saucepan heat the remaining teaspoon of oil, then add the remaining onion, garlic, salt, oregano and cumin.Cook until well softened stirring occasionally, Add the enchilada sauce, chillies and vinegar and bring to the boil. Reduce the heat and simmer, covered for about 10 minutes. Remove from the heat and stir in the coriander.
  • Arrange 1/3 of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon 1/3 of the turkey mixture over the top then 1/3 of the sauce then top with 1/3 of the cheese.
  • Repeat the layering twice, then cover loosely with foil and bake for 20 minutes,then remove foil and bake a further 5 minutes until cheese is bubbling. Allow to stand for 10 minutes before serving.

TURKEY ENCHILADAS



Turkey Enchiladas image

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Provided by Marta Sanchez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 6

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small bowl, combine the cheese, onion, and black olives.
  • In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
  • Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
  • Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g

TURKEY ENCHILADA PIE WEIGHT WATCHERS



Turkey Enchilada Pie Weight Watchers image

I haven't tried this one yet. It's a weigh watchers recipe. The pic makes it look good plus I am trying to find new recipes to use turkey in.

Provided by KTLynn

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

cooking spray
3/4 lb lean ground turkey
1 medium onion, chopped
1 teaspoon chili powder
3 tablespoons all-purpose flour
1 cup skim milk
4 ounces canned jalapeno peppers, drained and chopped
1/2 teaspoon ground cumin
3 large burrito-size wheat flour tortillas
3 cups tomatoes, chopped
10 tablespoons shredded low-fat cheddar cheese

Steps:

  • Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
  • Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
  • Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
  • Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
  • Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
  • Notes.

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