Turkey (or chicken, or beef) and Black Bean Enchilada Casserole

April 16, 2013

130

I love enchiladas but sometimes I don't want to roll individual enchiladas. I like to cook but I'm impatient! Just ask my mother. Ahem. Anyway, a layered enchilada casserole just makes sense for me and I think you will like it too.

For the enchiladas:
1 1/3 lb. ground turkey (or chicken, or beef)
1 t. ground cumin
1 t. ground coriander
1/2 t. chili powder
1 t. salt
1/2 t. black pepper
2 T. cilantro, chopped
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can diced green chiles
1 recipe enchilada sauce (recipe follows) OR 1 (10 oz.) can red enchilada sauce
8 (6 inch) corn tortillas
2 c. shredded Mexican blend cheese
1 (8 oz.) container light sour cream

For the enchilada sauce:
1 (8 oz.) can tomato sauce
3/4 c. chicken broth
1/2 t. each of cumin, chili powder, garlic powder, onion powder, salt and pepper

For the enchiladas: Preheat the oven to 375. Heat a large skillet over medium heat and saute the meat with the cumin, coriander, chili powder, salt and pepper until the meat is cooked through. Stir in the...
See the full directions on my site

Nutritions

Calories
719

Sodium
717mg
29% DV

Fat
12g
18% DV

Protein
42g
84% DV

Carbs
114g
38% DV

Fiber
18g
74% DV