Enchilada Casserole ¼ cup chicken broth ¾ cup onion (chopped) 2 cloves garlic (minced) 1 ½ pounds ground raw turkey breast (or ground beef) 2 cans refried beans 1 ¼ cups enchilada sauce 12 6-inch
Enchilada Casserole
- ¼ cup chicken broth
- ¾ cup onion (chopped)
- 2 cloves garlic (minced)
- 1 ½ pounds ground raw turkey breast (or ground beef)
- 2 cans refried beans
- 1 ¼ cups enchilada sauce
- 12 6-inch tortillas (either corn or flour)
- 2 cups cheddar cheese (shredded)
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Heat chicken broth in a large skillet over med heat
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Add onion and garlic,cook 5 minutes or until tender, stirring frequently
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Add turkey (or beef), and cook over med-high heat until browned, stirring to crumble
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If you use ground beef, be sure to drain off excess fat. You may want to brown the beef first, drain and wipe out the pan, then cook the onion and garlic
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Add the refried beans and ½ cup of enchilada sauce; reduce heat and simmer uncovered, for 10 minutes, stirring occasionally
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Spread ¼ cup enchilada sauce in the bottom of a 13″ x 9″ baking dish
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Dredge both sides of tortillas in sauce; then arrange tortillas, overlapping, in baking dish
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Top with half of bean mixture and ¼ cup enchilada sauce and sprinkle with half of cheese
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Dredge both sides of remaining tortillas with enchilada sauce, and arrange overlapping; over cheese
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Top with remaining bean mixture, ¼ cup enchilada sauce and remaining cheese
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Bake at 350°F for 30 minutes or until bubbly
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Let stand 10 minutes before serving