Enchilada Casserole Recipe - Cooking Index
Enchilada Casserole Recipe - Cooking Index
| 1/4 cup | 59ml | Low-salt chicken broth |
| 3/4 cup | 46g / 1.6oz | Chopped onion |
| 2 | Garlic - minced | |
| 1 1/2 lbs | 681g / 24oz | Ground raw turkey breast |
| Refried beans | ||
| Enchilada sauce - divided | ||
| 12 | Corn tortillas - (6-inch) | |
| 8 oz | 227g | Shredded reduced-fat sharp cheddar cheese - (2 cups) |
| Oregano sprigs - (optional) | ||
| Ingredients For Refried Beans | ||
| 1 lb | 454g / 16oz | Dried pinto beans or black beans |
| 5 cups | 1185ml | Water |
| 3/4 cup | 46g / 1.6oz | Chopped onion |
| 2 | Garlic - chopped | |
| 1 tablespoon | 15ml | Chili powder |
| 1 tablespoon | 15ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Pepper |
| 1/4 teaspoon | 1.3ml | Salt |
| Ingredients For Enchilada Sauce | ||
| 1/2 cup | 118ml | Low-salt chicken broth - divided |
| 3/4 cup | 46g / 1.6oz | Finely chopped onion |
| 2 | Garlic - minced | |
| 3 tablespoons | 45ml | Chili powder |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 28 oz | 795g | Tomato puree - (1 can) |
Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese.
Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 9 servings.
INSTRUCTIONS FOR REFRIED BEANS: Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.
Drain beans in a colander over a bowl, reserving 1-1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. Yield: 5 cups (serving size: 1/2 cup).
INSTRUCTIONS FOR ENCHILADA SAUCE: Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally. Yield: 3-1/2 cups.
Source:
Cooking Light, May 1995, page 136
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