Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Fifteen minutes of prep—then it's oven ready.
What You Need
Original recipe yields 8 servings
2 cups chopped leftover roasted turkey
1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa
1 can (15 oz.) black beans, rinsed
1 cup frozen corn
1-1/2 Tbsp. chili powder
4 flour tortilla s (8 inch)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 400°F.
Combine first 5 ingredients.
Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
Save 30 calories and 4g of fat per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese Blend.
Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
Prepare using leftover roasted chicken.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.