Enchilada Casserole
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Pounds of Ground Turkey Breast
  • 1 Onion, Chopped
  • ½ Cup of Water
  • 3 Tablespoons of Chili Powder
  • 1.5 Teaspoons Each of Salt and Pepper
  • ½ Teaspoon of Garlic Powder
  • 2 Cups of 0 Point Salsa
  • 6 Ole Extreme High Fiber Low Carb Tortillas, Cut into Halves
  • 1 Cup of Fat Free Greek Plain Yogurt
  • 2 Cans of Corn, Drained
  • 2 Cups Each of Kraft Fat Free Cheddar & Mozzarella Shredded Cheeses
  • Vegetable Cooking Spray
  • Chopped Cilantro, Optional
  1. Spray a large skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in ground turkey and onion and cook until turkey is no longer pink. Drain if necessary. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes.
  2. Place ½ cup of salsa in a 13 x 9 baking dish. Lay ½ of the tortilla halves on top of the salsa.
  3. Add meat mixture on top of the tortillas, then the yogurt and add the corn on top. Top with remaining tortillas, remaining salsa and cheeses.
  4. Cover and bake at 350 for 35 minutes. Uncover and bake for 10 minutes longer or until heated through. Add chopped cilantro on top if using.
  5. This makes 6 servings at 3 SmartPoints on the BLue and Purple Plans and 7 SmartPoints on the Green Plan.  Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-cinco-de-mayo-recipes-galore/