Enchilada Grande Casserole

By Joan_Z

Serves 10

Ingredients

• 2 tsp. canola oil
• 1 lb. ground turkey breast
• 1 16 oz can vegetarian refried beans
• 2 8 oz cans no salt added tomato sauce
• 3/4 cup water
• 1 (1 3/8 to 1 5/8 oz) packet enchilada sauce mix
• 8 (7-8 inch) corn tortillas, divided
• 1 1/2 cups 5o0% reduced fat shredded cheddar cheese divided
• Reduced fat sour cream for garnish
• Sliced green onions for garnish

Preparation

Step 1

Heat oven to 350.

In a large nonstick skillet, heat oil on medium. Add ground turkey and cook for 5 minutes or until no longer pink. Drain. Stir in beans, tomato sauce, water and enchilada sauce mix. Bring to a boil. Reduce heat. Simmer, uncovered for 15 mins. Stir occasionally.

Coat a 9x13 baking dish with coking spray. Arrange half the tortillas on bottom of dish, trimming and overlapping as necessary to cover. Spoon half of turkey mixture over tortillas in dish. Sprinkle with half of cheese. Repeat with remaining tortillas and turkey mixture.

Bake uncovered 20 minutes. Sprinkle with remaining cheese the bake another 10 mins. Top with sour cream and onions.