Sunday, February 3, 2013
Light Turkey Enchilada Bake
Be wary making this bad boy on an empty stomach!!! You may end up eating too much ;) I was a bit nervous when I made this one but I will tell you this... I knocked it outa the park :)
This bake has meaty layers with additions of beans, corn and peppers. Along with a touch of some light sour cream. I found that adding the sour cream to the actual dish eliminates any need to pile it on top. A "dollop" for some is many times much much more than you need. Baking it into the dish gives the flavor and helps you regulate per serving.
1lb 97% ground turkey
1 can chilli beans or any beans (I only had chilli on hand)
1/2 cup corn
1 can enchilada sauce
1 red pepper chopped
6 corn tortillas
4 tablespoons light sour cream
1/2 cup shredded cheddar cheese
Preheat oven to 375. In a large skillet, brown meat and add cubed peppers. Once cooked through, add in the beans, corn and sauce. Spoon 1/3 of mixture into the bottom of a 9" pan. I use a glass pie pan with high sides. On top of the mixture place three of the corn tortillas. I will place one in the middle and then 1/2 the other two to help cover the surface area. On the tortillas place 1/2 of the sour cream and spread to coat the tortillas. Sprinkle with 1/8 cup cheese. Repeat process with meat sauce mixture - tortillas - sour cream and cheese. On the top place 1/4 cup shredded cheese. Bake in the oven for 20 minutes or until the cheese is brown and bubbly. Remove from the oven and let sit five minutes and enjoy!
Great healthy meal that easily makes 8 servings where each serving comes in at 253 calories and 10 grams of fat.