Enchilada Casserole
- 1/4 cup low-salt chicken broth
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 pounds ground raw turkey breast
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
- Oregano sprigs (optional)
- Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
- Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350u0b0 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.
lowsalt chicken broth, onion, garlic, ground raw turkey breast, corn tortillas, cheddar cheese, oregano
Taken from www.myrecipes.com/recipe/enchilada-casserole-1 (may not work)