Turkey and Roasted Vegetable Enchilada Casserole

Lighten up traditional enchiladas with this veggie-packed casserole recipe.

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  • Makes: 6 servings
  • Serving Size: casserole each
  • Prep: 30 mins
  • Bake: 40 mins 350°F

Turkey and Roasted Vegetable Enchilada Casserole

Directions

  1. Preheat oven to 350 degrees F. In a 2-quart au gratin dish or baking dish spread 1/2 cup Easy Enchilada Sauce. Tear 6 corn tortillas into 4 to 6 pieces each; arrange evenly over sauce in dish. Spoon half of the turkey, half of the vegetables, and half of the green onions over tortillas. Spoon half of the remaining sauce over top. Repeat layers. Sprinkle with queso fresco. Cover with foil.
  2. Bake for 30 minutes. Uncover and bake about 10 minutes more or until bubbly. Let stand for 10 minutes before serving. Sprinkle with cilantro before cutting into portions.

Easy Enchilada Sauce

Directions

  1. In a medium saucepan heat oil over medium heat. Whisk in flour. Cook and stir for 1 minute. Stir in chili powder and oregano. Cook and stir for 30 seconds. Whisk in tomato sauce, water, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until desired thickness, stirring occasionally.

Basic Roasted Vegetables

Directions

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.
  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.
  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.
  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

Nutrition Facts (Basic Roasted Vegetables)

  • Per serving:
  • 98 kcal ,
  • 5 g fat
  • ( 1 g sat. fat ,
  • 0 mg chol. ,
  • 168 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 2 g pro.

From the Test Kitchen

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

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Nutrition Facts (Turkey and Roasted Vegetable Enchilada Casserole)

  • Per serving:
  • 334 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 80 mg chol. ,
  • 628 mg sodium ,
  • 29 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 27 g pro.
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