This Skinny Enchilada Casserole is a healthier twist on traditional enchiladas, without sacrificing flavor. Packed with lean protein, beans, and vegetables, this casserole is a satisfying and nutritious meal that the whole family will love. With a homemade enchilada sauce and layers of corn tortillas, cheese, and filling, it's a hearty yet healthy dish that can be enjoyed any day of the week. Prepare this easy casserole for a weeknight dinner or a special occasion, and serve with a dollop of Greek yogurt and a side of fresh salsa.
Ingredients
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 cup enchilada sauce (homemade or store-bought)
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground turkey over medium heat until browned. Add the diced onion, minced garlic, cumin, chili powder, paprika, and dried oregano. Cook for an additional 5 minutes until the onion is soft.
- Stir in the black beans, corn, and enchilada sauce. Cook for another 5 minutes, allowing the flavors to combine.
- Spread a thin layer of the turkey and bean mixture in the bottom of a 9x13-inch baking dish. Top with a layer of corn tortillas, followed by another layer of the turkey and bean mixture. Sprinkle with shredded cheese. Repeat the layers, finishing with a layer of tortillas and a sprinkle of cheese.
- Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro before serving.
- Serve the Skinny Enchilada Casserole with a dollop of Greek yogurt and a side of fresh salsa.
- Enjoy this guilt-free Mexican delight!
Interesting Facts
This Skinny Enchilada Casserole is a great way to sneak in extra veggies. You can add diced bell peppers, zucchini, or spinach to the turkey and bean mixture for added nutrition.
The homemade enchilada sauce in this recipe can be made ahead of time and stored in the fridge for up to a week. It's also perfect for other Mexican dishes like tacos and burritos.
Feel free to customize this casserole by adding your favorite toppings. Sliced avocado, diced tomatoes, and chopped green onions are all delicious additions.