16 January 2011

Recipe: Enchilada Casserole:

1/4 Cup low-salt chicken broth
3/4 Cup chopped onion
2 Cloves garlic, minced
1 1/2 pounds ground raw turkey breast (or ground beef)
2 Cans no-fat refried beans
1 1/4 Cups enchilada sauce (your favorite canned variety)
12 (6-inch) tortillas (either corn or flour)
2 Cups (8 oz) shredded reduced-fat sharp cheddar cheese

Heat chicken broth in a large skillet over med heat. Add onion and garlic,
cook 5 minutes or until tender, stirring frequently. Add turkey (or beef), and
cook over med-high heat until browned, stirring to crumble. (If you use
ground beef, be sure to drain off excess fat. You may want to brown the
beef first, drain and wipe out the pan, then cook the onion and garlic.)
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 the bottom of a 13"x9" baking dish.
Dredge both sides of 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. Bruch both sides of remaining tortillas with
enchilada sauce, and arrange overlapping; over cheese. Top with
remaining bean mixture, 1/4 cup enchilada sauce and remaining cheese.
Bake at 350 F for 30 minutes or until bubbly. Let stand 10 minutes before serving. Serves 8.


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