angie food cake

Family-friendly recipes from a frugal gal that likes to eat

Enchilada Casserole

This recipe earned me a high five from my husband! It was surprisingly delicious and made lots of leftovers. I always think it’s so weird when people don’t eat leftovers. It’s perfectly good food, people! Anywho, this is another winner from Emily Bites. I know, two in one week. I guess I have a new girl crush. 😉

 Emily gets six servings out of this, but Scott and I only got about four to five, so you may have to adjust the Points.

Enchilada Casserole
From Emily Bites
Makes 6 servings
7 WW Points Plus per serving

Ingredients

1 ¼ lbs extra lean ground turkey
1 (10 oz) can enchilada sauce 
12 oz tomato sauce
1 (15 oz) can black beans, drained and rinsed
1 small can Mexican corn (this was a last minute addition by me, and also the reason I needed to add more tomato sauce)
1 (7.5 oz) can refrigerator biscuits, cut into quarters
1 cup shredded low fat Mexican Cheese

Directions

  1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
  2. Brown turkey in a large skillet or sauté pan. If the turkey releases a lot of water (like mine did), be sure to drain it.  
  3. Add the enchilada sauce, tomato sauce, black beans and corn and stir to combine. Stir the biscuit pieces into the meat mixture.
  4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

As you can see, we topped ours with a large dollop of sour cream and some Frank’s. Such a great dinner!

 

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