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January 2, 2013 by Kara Nichols

I made my famous (wink) enchilada casserole for dinner. I haven’t made it since I was in Oregon three years ago. It’s super easy and I calculated the Weight Watcher points and it comes out to 10 points per serving, which isn’t too bad for a dish that can be a meal in itself.

Kara’s Enchilada Casserole
Serves: 8
Prep time: 15
Bake time: 35

Ingredients:- small white corn tortillas
– one bag of Mexican style shredded cheese
– one can of Vegetarian refried beans
– one pound of ground turkey (could use beef)
– two small cans of red enchilada sauce (could use green)
– one small can of green chilies
– taco seasoning
– one bundle of green onions chopped up
– one can of Olives chopped up

Cook the ground turkey, adding in the green chilies and half of the chopped green onions. Once it is cooked add in the recommended amount of taco seasoning and water. Stir until the water and seasoning is soaked up. Set aside.

While the ground turkey is cooking, chop the green onions and olives. Then take 6 corn tortillas and spread on some of the refried beans on the tortillas. You want to use about half a can of beans on the first set of tortillas.

Spray your casserole dish with cooking spray. Lay the six tortillas with beans in the dish (beans facing up). Layer with half of the bag of cheese, half of the remaining onions, half of the olives, one can of enchilada sauce, then add all of your meat on top of it. Next, layer 6 tortillas with beans, the rest of the cheese, the rest of the onions and olives, and finally top with the second can of enchilada sauce.

Bake at 350 for 45 minutes. Let cool for 15 minutes, then serve.

Notes: I like to top mine with salsa and a dollop of fat free sour cream. You could also make 3 layers instead of the two big ones that I do. The main reason I don’t do more layers is because that means using more tortillas which means more Weight Watcher points.

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