Title: Enchilada Casserole
Categories: Poultry
Yield: 9 Servings

1/4 c Low-salt chicken broth
3/4 c Chopped onion
2 Cloves garlic, minced
1 1/2 lb Ground raw turkey breast
Refried Beans
Enchilada Sauce, divided
12 Corn tortillas, (6-inch)
8 oz Shredded reduced-fat sharp
-cheddar cheese, (2 cups)
Oregano sprigs, (optional)

-------------------------------REFRIED BEANS-------------------------------
1 lb Dried pinto beans or black
-beans
5 c Water
3/4 c Chopped onion
2 Cloves garlic, chopped
1 tb Chili powder
1 tb Ground cumin
1/2 ts Pepper
1/4 ts Salt

------------------------------ENCHILADA SUACE------------------------------
1/2 c Low-salt chicken broth,
-divided
3/4 c Finely chopped onion
2 Cloves garlic, minced
3 tb Chili powder
1 ts Salt
1 ts Ground cumin
1/2 ts Dried oregano
28 oz 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.

Per serving: 490 Calories; 9g Fat (17% calories from fat); 37g Protein; 63g
Carbohydrate; 50mg Cholesterol; 648mg Sodium

Serving Ideas : Garnish with oregano, if desired.

NOTES : You can prepare the Enchilada Sauce and the Refried Beans two days
ahead and then assemble the casserole the day you serve it.

Recipe by: Cooking Light, May 1995, page 136

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.