Enchilada Casserole

By KennyB07

Leslye Michlin Borden, Cooking Light

MAY 1995

Ingredients

• 1/4 cup low-salt chicken broth
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 pounds ground raw turkey breast
• Refried Beans
• Enchilada Sauce, divided
• 12 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
• Oregano sprigs (optional)

Preparation

Step 1

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