Unbelievably Tasty Enchilada Casserole

best enchilada casserole recipe

Ever crave enchiladas, with savory tortillas stuffed with meat and sauce all smothered in cheese? The world is filled with wonderful-smelling, unhealthy foods that tempt you to abandon your health and fat loss pursuit in exchange for delicious flavors. What if you could enjoy the flavors of the sinful enchilada without any of the repercussions to your health and fat loss results?

This is a recipe that combines healthy, fitness-approved ingredients with all of the flavors of a savory enchilada. By removing the tortillas and cheese, this enchilada casserole becomes low in both calories and carbs, so that you stay on track with your fat loss goal while enjoying the tasty, craveable flavors of enchilada. It’s low in fat, carbs and calories without sacrificing flavor and while being high in protein and fiber. Sound unbelievable? Try it and see for yourself how flavorful and satisfying really healthy eating can be!

Unbelievably Tasty Enchilada Casserole
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 12

  • 1 teaspoon olive oil
  • 1 yellow onion, halved and sliced
  • 1 tablespoon Garlic, minced
  • 2 tablespoons fresh oregano, minced
  • 2½ pounds Lean Ground Turkey
  • 1 teaspoon ground cumin
  • 1 16 oz. jar roasted bell pepper, drained and roughly chopped (OR 6 fresh bell peppers, roasted under the broiler, peeled, seeded and chopped)
  • 1 (16 oz) jar enchilada sauce
  • 1 16 oz. carton egg whites
For Garnish
  • 1 Tomato, diced
  • 2 cups shredded iceberg lettuce
  • 1 bunch fresh chives, minced
  • 1 bunch fresh cilantro, minced
  • Salsa
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Lightly spray a 9”x13” casserole pan with olive oil.
  2. Place a teaspoon of olive oil in a large skillet over medium high heat. Add the sliced onion and minced garlic and cook, stirring occasionally, for 3 minutes. Add the minced oregano and cook for another 2 minutes. Add the ground turkey and cook, breaking up the turkey, until no pink remains. Drain the skillet.
  3. Add the cumin, roasted and chopped peppers, and one cup of the enchilada sauce to the turkey mixture. Season with salt and pepper to taste.
  4. Spread a couple of Tablespoons of the remaining sauce over the bottom of the prepared casserole pan. Top with half of the turkey mixture, spreading it out evenly. Top with half of the egg whites (shake the carton first!) Top with a drizzle of the remaining sauce. Top with the remainder of the turkey mixture, spreading it out evenly over the casserole. Top with a few more Tablespoons of the sauce (you will not use all 16oz of the sauce, expect to have about ⅓ cup leftover). And finally, top with the remainder of the egg whites.
  5. Place the casserole in the preheated oven and bake for 35-40 minutes, until set and cooked through. Cool before serving. Top with chopped tomato, shredded lettuce, chopped chives, minced cilantro and salsa. Enjoy!
NUTRITION

Calories: 208     Fat: 8     Carbohydrates: 8     Sugar: 4     Sodium: 357     Fiber: 2     Protein: 23    

best enchilada casserole recipe

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