Enchilada Casserole

Enchilada Casserole

  • Servings: 8
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  • 1 1/2 lbs 93% lean ground turkey (Jennie-O) – 1 packet low sodium taco seasoning (Market Pantry) – 1 15oz can heart healthy cream of chicken condensed soup (Market Pantry) – 1 15oz can plain whole kernel corn (Market Pantry) – 1 8oz packet red chille enchilada sauce (Frontera) – 1 cup restaurant style salsa (Archer Farms) – 5 whole wheat taco size tortillas (Guerrero) – 1 7oz package reduced fat Mexican style shredded cheese (Market Pantry)


  1. In a large nonstick skillet, brown the ground turkey. 2. Stir in the corn, cream of chicken soup, enchilada sauce, and taco seasoning and simmer on low for about 10 minutes, stirring occasionally. 3. Spray a large electric skillet with nonstick cooking spray and spread 1/2 cup of salsa on the bottom. 4. Cut the tortillas into 4 strips (about 2 inches 2 inches wide). Lay 6 tortilla strips on the bottom of the electric skillet. 5. Layer 1/3 of the ground turkey mixture on top of the tortillas, then sprinkle 1/3 of the shredded cheese on top. 6. Make 2 more layers of tortilla strips, ground turkey mixture, and shredded cheese. Finish with the other 1/2 cup of salsa. 7. Cook on medium for 15-20 minutes. If using SaladMaster, cook on Rice 2 setting. 8. Allow to cool a few minutes before serving.
About 365 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.

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