Enchilada Casserole

Enchilada Casserole

Enchilada Casserole was my newest recipe to try this week and it was awesome! We really enjoyed it! The leftovers heated up for lunch the next day really well also! Ours was not very spicy at all, because I bought the mild enchilada sauce, although I think next time I might kick it up to medium to give it a little more heat. The beans added good protein and I really felt full and satisfied for the rest of the evening, even though we ate dinner early. May not look too fancy, but it sure was tasty!

 

Ingredients:

 

1 ¼ lb. lean ground turkey

1 (10oz) can enchilada sauce

1 (8oz.) can tomato sauce

1 (15oz.) can black beans, drained and rinsed

1 (7.5oz.) can refrigerator homestyle biscuits, cut into quarters (I used a 16oz. can of biscuits, used 3 ½ of them cut into sixths

1 c. shredded low-fat Mexican cheese

 Directions:

1.   Preheat oven to 350 and spray a 9x13in pan with cooking spray

2.   Brown ground turkey, then drain off the fat.

3.   Add enchilada sauce, tomato sauce, and black beans. Stir well to combine. Add in biscuit pieces and stir gently.

4.   Pour into the baking dish and spread out evenly. (I made sure that the biscuit pieces were evenly spread out, had to manually move them around)

5.   Bake for 25 minutes, then remove from oven and sprinkle with cheese. Bake an additional 10 minutes. 

Yields 6 servings – WWP+ 7 per serving. 

(Pictured above with a 1 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free French dressing)

 

recipe from Emily Bites