Turkey Enchilada Bake

Turkey Enchilada Bake

Turkey Enchilada Bake

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3 avocados, thinly sliced
  • 7 oz canned black beans ( about ½ a can)
  • 1 TBSP Chili Powder
  • 3 oz chipotles in adobo ( about ½ a can)
  • 1 cup cilantro, chopped
  • 10.5 corn tortillas
  • 7 oz canned fire roasted tomatoes ( about ½ a can)
  • 3 cloves garlic
  • 4 oz can green chilies
  • 1 TSP Ground Coriander
  • 1 TBSP Ground Cumin
  • 2 limes, juiced
  • 10 oz lean ground turkey
  • ½ a red onion, thinly sliced
  • 1 TBSP Paprika
  • 1 cup your favorite jarred salsa
  • 3 cups shredded cheddar cheese, or a Mexican blend
  • 1 cup light sour cream
  • 3 tomatillos
  • ½ yellow onion
Instructions

Make the turkey mixture: Roast the vegetables: Preheat oven to 400 degrees.

Cut the tomatillos in half, slice the onion into in slices and remove garlic from covering.

Place on baking sheet. Roast till tomatillos are tender and start to brown, about 20 minutes.2.Meanwhile,make the sauce

Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.In a large bowel, add the turkey, beans, and sauce,

Mix together until everything is evenly distributed.

Layer 1:In a 9 by 13 baking dish, spread salsa on the bottom evenly. place 3.5 tortillas on top, making sure they cover evenly.

Add 1 cup of turkey mixture on top of tortillas, spreading evenly.

Add 1 cup of cheese on top, sprinkling evenly.

Place cup of thinly sliced red onion on top of cheese.

Layer 2: Repeat of layer 1

Layer 3

Place tortillas, then turkey.

Place the sliced of avocado on top of turkey so they evenly cover.

Add lime juice evenly over avocado, this will help them stay green. Top with final cup of cheese. Cover with foil.

Place in oven and bake for 30 min, rotating way.

Remove foil and chook for another 10 minutes.

Let cool for at least 10 minutes.

Serve with chopped cilantro and a dollop of sour cream.

Serve with tortillas chips. Enjoy!Your can find step by step pictures on how to make the turkey mixture on my Mini Mexican Bell Pepper Recipe

Again, I made a double batch of turkey when I made those, so this recipe was even easier. I highly recommend doing so.

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