Enchilada Lovers Casserole 5 Ww Points
Satisfy your craving for bold, Mexican-inspired flavors without derailing your healthy lifestyle with this Enchilada Lovers Casserole, a delicious dinner option that clocks in at just 5 WW points per serving! Layered with tender 99% lean ground turkey seasoned with taco spices, creamy fat-free refried beans, and zesty sugar-free red enchilada sauce, this casserole is topped off with a gooey reduced-fat Mexican cheese blend for a comforting, satisfying meal. Corn tortillas create a perfect base for the casserole’s hearty layers, while optional garnishes like fat-free Greek yogurt and fresh cilantro add a cooling, fresh finish. Quick to prepare in just 15 minutes and baked to cheesy perfection in 30, this wholesome dish makes an ideal family-friendly dinner or meal prep option. Try this easy, low-point enchilada casserole today for a guilt-free twist on a classic favorite!
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Recipe Information
Ingredients
- 1 lb 99% lean ground turkey
- 1 packet Taco seasoning mix (low-sodium, if possible)
- 1 can (16 oz) Fat-free refried beans
- 2 cups Enchilada sauce (red, no sugar added preferably)
- 8 small Corn tortillas
- 1 cup Reduced-fat shredded Mexican cheese blend
- 0.5 cup Fat-free plain Greek yogurt (optional, for garnish)
- 2 tbsp Fresh cilantro (optional, chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Spray a large non-stick skillet with cooking spray and place over medium heat.
Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it up into crumbles with a spatula, about 5-7 minutes.
Stir in the taco seasoning mix and 1/4 cup of water. Cook for an additional 2 minutes, stirring occasionally, until well combined. Remove from heat.
Spray a 9x13-inch baking dish with non-stick cooking spray. Spread 1/2 cup of enchilada sauce evenly across the bottom of the dish.
Cut each corn tortilla in half to create strips for layering.
Layer 4 tortilla halves evenly across the bottom of the dish. Top with half the refried beans, followed by half the cooked turkey mixture, then 1/2 cup of enchilada sauce.
Add another layer of 4 tortilla halves, the remaining refried beans, the remaining turkey mixture, and another 1/2 cup of enchilada sauce.
Top with a final layer of tortilla halves and pour the remaining enchilada sauce evenly over the top.
Sprinkle the reduced-fat shredded cheese over the entire casserole.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
If desired, garnish individual servings with a dollop of fat-free plain Greek yogurt and a sprinkle of chopped cilantro.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
