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30 Minute Layered Turkey Enchilada Casserole - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Turkey
  • 1 1/4 cups dice Onion
  • 1/4 cups Water
  • 2 tablespoons Taco Seasoning
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 15 ounces drain Whole Kernel Corn, Canned
  • 15 ounces drain and rinse Black Beans, Canned
  • 8 individual Flour Tortillas (8-inch/Med)
  • 15 ounces Refried Beans
  • 2 cups Red Enchilada Sauce
  • 2 cups Mexican Cheese, Shredded

Serving Day Ingredients

  • 1/4 cups slice Green Onion (Scallion)
  • 12 ounces Pico de Gallo
  • 1 cup peel, pit, and dice Avocado
  • 1 cup shred Lettuce, Iceberg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 522 Calories
  • 19g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 64mg Cholesterol
  • 2192mg Sodium
  • 59g Total Carb
  • 7g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Kicking it with Kelly for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together the turkey, onions, water, taco seasoning, green chiles, corn and black beans.
  2. Lay 2 tortillas on the bottom of each greased baking pan, letting them overlap and go up the sides.
  3. Divide half of the refried beans among the pans and spread.
  4. Divide half of the meat mixture among the pans, top with half of the enchilada sauce and half of the cheese.
  5. Repeat the layers starting with the tortillas.
  6. Cover with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cover with foil and bake at 400 degrees for 30 minutes.
  3. Let rest for 15 minutes before serving.
  4. Serve with green onions, pico de gallo, avocado and lettuce.

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