Rating: 4.46 stars
92 Ratings
  • 5 star values: 55
  • 4 star values: 26
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 1

This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!

Recipe Summary test

prep:
25 mins
cook:
35 mins
total:
60 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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 8x10-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

468 calories; protein 40g; carbohydrates 50.4g; fat 11.9g; cholesterol 79.8mg; sodium 1751.1mg. Full Nutrition
Advertisement

Reviews (70)

Most helpful positive review

Rating: 5 stars
05/24/2012
I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS! Read More
(56)

Most helpful critical review

Rating: 3 stars
03/05/2014
Why use low-fat on this dish? Use what tastes good and enjoy a smaller portion. I have made this dish for years (called it "stacked Enchiladas")using beef or pulled pork, green enchilada sauce or red but I never compromised flavor for low-fat. Read More
(73)
92 Ratings
  • 5 star values: 55
  • 4 star values: 26
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/05/2014
Why use low-fat on this dish? Use what tastes good and enjoy a smaller portion. I have made this dish for years (called it "stacked Enchiladas")using beef or pulled pork, green enchilada sauce or red but I never compromised flavor for low-fat. Read More
(73)
Rating: 4 stars
03/06/2014
I like this lighter version of a Mexican lasagna, people that would like it full fat should not be harsh on the cook that gave this recipe, just make it your way, really liked the dish, thank-you to the cook, I'm proud of you for sticking to your style. Read More
(58)
Rating: 5 stars
05/24/2012
I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS! Read More
(56)
Advertisement
Rating: 5 stars
11/29/2012
Used shredded slow cooker pork loin--delish! Read More
(46)
Rating: 5 stars
02/25/2013
This is a great recipe that can easily be doubled or more to make a tasty dish to take to a potluck. Depending on the enchilada sauce and the seasonings, this can have a nice amount of "heat" which is tempered by the sour cream. I spread the beans on the tortillas before placing them in the pan. Once I had all the bean-covered tortillas in place, I scooped sour cream on top and spread around with a spatula. Did all the rest of the layering from there. Easy peasy. Read More
(24)
Rating: 5 stars
02/04/2013
I was trying to use up all the groceries I actually had in the house before going to the store and came across this recipe when I plugged refried beans into the ingredient search. I used ground chuck made my own taco seasoning and enchilada sauce and combined mozzarella and cheddar cheese instead of using the Mexican blend. I also used only 9 corn tortillas. To make things easier I spread the refried beans onto the tortillas as I laid them in the pan. This turned out quite good. No one would ever believe I was toward the end of my groceries! Read More
(16)
Advertisement
Rating: 4 stars
08/17/2012
This tasted really good for a low fat recipe. I had a little trouble spreading the beans maybe next time i will spread it on each tortilla before layering. I also added green onions on top before serving. Read More
(16)
Rating: 5 stars
03/06/2014
Fabulous! a great recipe however you like it, w/full fat ingredients as the recipes contributor noted can be swapped in per your preference. I find myself making it with some lower fat ingredients, and some full... but thats the way we like it. I don't race around focused on being "fit" 24-7 and I don't completely ignore the fact that healthy eating and living translates into a longer life. That said, for those in either extremist camp.. enjoy what you want but don't make me suffer your lifestyle preaching. I have my own and LOVE it! and I love this recipe. for a slight change try flour tortillas, and if you use the larger ones, they're easily cut and arranged to fit whatever pan/dish you use. I've even tried in a bundt pan! that was fun! Thanks for posting the recipe Katherine! Read More
(15)
Rating: 5 stars
09/12/2015
Thanks everyone for trying this recipe! After a few years of making it myself and reading your wonderful reviews I wanted to add a couple of things. First, I use yellow corn tortillas which bring that fat and calorie count down even lower. I see so many people who've been happy with flour and whole wheat so it's certainly not a necessity, though. Also, over the years I've stopped spreading the beans and sour cream. Instead I use a pastry bag to pipe them. If you don't have a pastry bag, use a plastic Ziploc bag with a corner cut off. (You'll probably want to warm the beans slightly so they'll be easier to pipe.) I'm so proud of this recipe and how it's brought joy to people I've never even met. Thank you all, so much! Read More
(13)