Layered Enchilada Casserole
This is inspired by a Vintage Weight Watchers recipe. Improved with todays food choices, this has all the original good flavors from the past but made great with available foods today! Plus only 4 WW points.
Servings: 8
Calories: 178kcal
Equipment
- 1 7X11 or similar casserole dish
Ingredients
- 1 lb Lean ground turkey
- 1 tsp Olive oil or olive oil spray
- 1 medium chopped onion
- 2 tbsp minced garlic
- 1/2 tsp salt and pepper
- 1 tbsp Taco Seasoning
- 1 small Can of mild or medium green chilis I used hatch chilis from a jar
- 1 tsp Apple Cider Vinegar
- 8-9 6 inch Extra Thin Corn Tortillas Slice these in half for layering
- 3/4 C Low fat Cottege Cheese
- 2 10 ounce cans Red Enchilada sauce
Instructions
- Preheat oven to 375. Spray a casserole dish with non stick. Brown turkey, half the onions,half the garlic, and the salt and pepper until cooked. Then in a separate pan, spary the bottom with olice oil spray. Add in the remaining onion, garlic and the spices along with both cans of Enchilada sauce, chilis and vinegar. Bring to a low boil and let simmer for about 5 miutes covered. Then combine with the turkey meat into one pan.Lastly, arrange the halved tortillas for 2 layers. Begin with about 9 on the bottom to cover in layers. Add the turkey mixture on top and then one layer of half of the Cottage cheese. Repeat. Bake at 375 for about 25 minutes and then let sit for another 8-10 minutes. This will make 6-8 servings. This can also be made as a make ahead and freeze!
Notes
Weight Watchers points is 3-4 points.