Enchilada Casserole

13 Jan

Tonight was Mexican night in the City Girl kitchen! It was slightly unusual because I generally don’t love Mexican food, but the Filthy Fowl was away for the weekend and got back this morning, so I wanted to make something I knew he would like. However, since his weekend trip included a hot dog-eating contest, I wanted something that was pretty healthy (although not light). And, adding to my challenge was the fact that today was my first day at a new job (!!!) so I wanted something easy that I could just throw together when I got home. This recipe fit the bill. With only 249 calories and 5.7 grams of fat, it’s amazing that it tastes so good. I did make some substitutions which may have affected the calorie/fat count, but I don’t think it changed TOO much. Also…I didn’t even have to throw this together…because I made it yesterday! I assembled everything then put it in the fridge (covered in foil) uncooked. When I got the call that the Filthy Fowl was on his way home, I threw it in the oven. It doesn’t get easier than that!

I assembled last night

I assembled last night

I found this recipe from a link on cookinglight.com. I think the site, myrecipes.com, puts together recipes from several different magazines. It’s a great site for lots of healthy recipes. This originally called for turkey, but since 97% lean ground sirloin was on sale at Whole Foods (and I had a gift card), I used that instead. Oh, and did I mention that it was DELICIOUS? We both loved it. I served it with a vegetable salad of cucumbers, tomatoes and celery tossed with lemon juice, salt and pepper. The Filthy Fowl added a little olive oil, but I liked it with just the lemon juice. Here’s the finished product…it tasted better than it looks in these pictures! Cooked casserole It wasn’t light, but it didn’t leave you feeling gross like a lot of Mexican food. You can’t tell that you’re eating healthy with all this gooey (low-fat) cheese. blog-pics-029 I noted my adaptations in italics…

Enchilada Casserole

adapted from MyRecipes Makes 8 to 10 servings


  • 1 1/2 pounds ground turkey breast (1 lb 97% lean ground sirloin)
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
  • 1/2 teaspoon ground cumin (mix of cumin, coriander, chili powder)
  • 1 teaspoon salad oil (olive oil)
  • chopped pickled jalapenos – the kind that come in the jar
  • 1 can (29 oz.) red enchilada sauce
  • Salt
  • 12 corn tortillas (6 in. wide)
  • 2 cups shredded reduced-fat jack cheese (8 oz.)
  • Chopped fresh cilantro (omitted, by accident)


1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. (At this point I did have to drain the mixture a little. I’m not sure if this would also happen with turkey.) Stir in 1 cup enchilada sauce. Add salt to taste. 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture, the chopped jalapenos, and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese. 3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Nutritional Information

Calories: 249 (20% from fat)
Protein: 27g
Fat: 5.7g (sat 3.1)
Carbohydrate: 23g
Fiber: 1.7g
Sodium: 1048mg
Cholesterol: 58mg

One Response to “Enchilada Casserole”

  1. bensbaby116 January 13, 2009 at 10:44 am #

    You are making me miss my friend Kelly who lives far away now… but when she lived here in her teeny tiny apartment she would always make us her awesome enchilada casserole when we came over for dinner. Yours looks great, and congrats on the new job!

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