Baked Enchilada Casserole
This Baked Enchilada Casserole recipe is an easy, everyday example of how to apply the principles of The Mediterranean Diet into your own home.
Servings 4
Ingredients
- 1 pound ground turkey
- 8 whole wheat tortillas (soft taco size)
- 1 cup enchilada sauce
- 1 can black beans, drained and rinsed
- 1 - 1.5 cups shredded cheese monterey jack and/or cheddar
- 1 cup black olives, sliced
- 2 roma tomatoes, diced
- 3 scallions, sliced
- 1 avocado, diced
- 2 tbsp cilantro, chopped
Instructions
- Preheat oven to 350 degrees F
- In a large skillet, over medium heat, saute the ground turkey until browned and just cooked through, breaking it up into small pieces while cooking. Remove from heat and set aside
- Layer 4 tortillas on the bottom of a 9x13 inch baking dish, it's perfectly fine if the tortillas overlap
- Drizzle 1/2 of the enchilada sauce over the torillas
- Top with 1/2 of the cooked ground turkey, 1/2 of the black beans, and 1/2 of the shredded cheese
- Top with the remaining 4 tortillas and top with remaining 1/2 of enchilada sauce, ground turkey, black beans and shredded cheese
- Cover the pan with foil and bake for 30 minutes.
- Remove the foil and return pan to hte oven for an additional 5-10 minutes, until cheese is all melted
- Remove from oven and top with olives, diced tomatoes, scallions, cilantro and avocado