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Enchilada Casserole

By

Leslye Michlin Borden, Cooking Light

MAY 1995

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Enchilada Casserole 1 Picture

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)

Details

Servings 9
Adapted from myrecipes.com

Preparation

Step 1

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