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Enchilada Casserole | Enchilada Casserole Recipes | Enchilada Casserole Recipe

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Enchilada Casserole

1-1/4 lean ground turkey meat -- or lean ground beef (points based on

turkey though)

3 Tbsp. chili powder (I added more, along w/ cayenne, and cumin)

salt and pepper to taste

1 medium onion, chopped (I also added small cans green chilies and


1 clove garlic, chopped

1 can tomato sauce (or enchilada sauce

2 cups grated low fat cheddar cheese

12 corn tortillas

1 can 98% fat free cream of chicken (or mushroom) soup

1/2 cups of skim milk

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Brown and drain meat. Add chili powder, onion, garlic, tomato sauce, salt and pepper. Mix thoroughly. Line 13x9x2 inch pan with half of tortillas. Add meat mixture. Top with half of the cheddar cheese. Add remaining half of tortillas. Combine milk and cream of chicken soup and pour on top of tortillas. Top with remaining cheese. Bake at 350 degrees for approximately 35 minutes.

Makes 12 servings

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