Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. 

Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6