Turkey Enchilada Bake
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 16 Points
Cuisine
- Mexican
- lunch
- main course
- main dish
- dinner
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
Mix together until everything is evenly distributed.
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 3
Place the sliced of avocado on top of turkey so they evenly cover.
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.
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