This is a low-fat variation of a well-liked casserole in the Tex-Mex cuisine. According on the size of your tray, you can use more or less tortillas. I certainly use low- and no-fat foods, but full-fat alternatives can be used successfully with excellent results. All of this can be prepared in advance and stored in the refrigerator if necessary. Hope you had fun!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound 99%-lean ground turkey
- 1 envelope taco seasoning mix
- ¾ cup water
- 12 corn tortillas
- 1 (4 ounce) can chopped green chiles, drained
- 2 (10 ounce) cans enchilada sauce, divided
- 1 (8 ounce) carton nonfat sour cream, divided
- 1 (16 ounce) can nonfat spicy refried beans, divided
- 1 (8 ounce) package shredded low-fat Mexican cheese blend, divided
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
- Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8×10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
- Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
- Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 8 g |
| Protein | 40 g |
| Saturated Fat | 5 g |
| Sodium | 1751 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
What a great recipe. I used leftover chicken breast instead of the ground turkey, mixed it with the sour cream, refried beans and diced chiles with a touch of enchilada sauce and Chulula hot sauce. Then layered this combo with the tortillas, cheese and enchilada sauce. It was quick and easy and tasted great!
So good!! I used leftover shredded chicken mixed with salsa and taco seasoning instead of ground turkey. I also used full fat sound cream. Delicious!
Always looking for and finding great Tex-Amex casseroles
This was very good! I made a couple modifications only based on what I had on hand. For the enchilada sauce I used one can red and one can green sauce, stirred them together then proceeded with the recipe. I didn’t have sour cream but did have plain Greek yogurt, so I used it. I also used the small street taco corn tortillas by Mission. They held their texture nicely during baking (didn’t get mushy) and made the servings easy to cut. I froze half of this because it was way too much for two people. If I find it doesn’t do well in the freezer, next time I will halve the recipe.
Looked and tasted very sloppy. Won’t make again.
I made this with regular refried beans and found it plenty spicy. Very tasty casserole.
It’s a favorite of our family.
i didn’t have a taco seasoning packet so I used a jar of salsa and some mexican spices i had on hand. It was delicious. My husband loved it and has requested it again;) I would love to try it with whole black beans next time too but the refried were great. It just had a great flavor. We ate it for breakfast with eggs the next morning!
Easy and has a great flavor! I swapped out the sour cream for plain Greek yogurt and did not use low-fat ingredients. I just had a smaller portion, as noted in another post.?
Excellent! I didn’t change a thing…perfect as is. My family loved it.
I’m not a huge fan of the stiffness of the corn tortillas. Next time I’ll use flour tortillas. Also, ground turkey doesn’t crumble as well as ground beef, so the turkey ended up being pretty chunky in the lasagna.
I followed the recipe except I used regular cheddar I grated myself on top. I think if you cut most of the fat by adding lean chicken or turkey and chopped vegetables: mushrooms onions peppers zucchini, you can sprinkle a small amount of real cheese on top of the enchilada sauce and not feel guilty
Absolutely delicious!!! I did not use nonfat/low-fat cheese or sour cream. I just don’t approve of any of those titled foods (personal choice) nonetheless this was easy to make, full of flavor, and very satisfying! I made a family size tomato & cucumber-cilantro salad. Everything was a hit and this is definitely going into my meal lineup!
Delicious!
I have made this twice now. It is fabulous. The proportions for things in the recipe are a bit off, so you have to tweak amounts, with some things, by a lot. But this is delicious! And I left out the green chilis because this was plenty hot for our taste buds. Really good recipe.
I read through the ingredients several times and realized that this was missing taco veggies. I added red and orange bell pepper and a small yellow onion as a layer to give it more flavor variety. Also, I used green chile enchilada sauce. With my extra ingredients I enjoyed this quite a bit but if I had made it as it said to I feel like it would have been boring.
I used greek yogurt instead of sour cream. I also used the recipe for homemade taco seasoning instead of pre-packaged.
We have enjoyed this recipe quite a bit as made!
I made the full fat version because my husband is very thin. That means I could only have half a helping and increase my workout tomorrow!
Made this tonight and it was amazing. Two picky eater kids gobbled it up.
This is an awesome recipe!! Used shredded chicken instead of ground turkey!