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South of the Border Casserole


Thursday, January 01, 2004
9 servings
Vegetable oil cooking spray1 pound ground skinless turkey breast
1 packet (1.25ounces) reduced sodium taco seasoning
2 cans (14.5 ounces each) diced tomatoes
2 teaspoons minced garlic
2 medium onions, chopped
1 1/4 cup fat-free sour cream
3/4 cup fat-free chicken broth
12 corn tortillas
2 cans (4 ounces each) chopped green chilies
1 can (10 ounces) green chili enchilada sauce
1 cup crushed baked tortilla chips
1 cup shredded light Mexican cheese blend (4.5g fat per 1/4 cup)
1 medium tomato, diced
1. Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray and set aside. 2. Spray a medium skillet with vegetable oil cooking spray. Add turkey, taco seasoning garlic and 1/2 the onion, cook over medium-high heat until turkey is no longer pink. Add canned tomatoes and simmer over low heat for approximately 10 minutes. 3. In a small mixing bowl combine sour cream, chicken broth. Set aside. 4. Line bottom of the prepared baking dish with 6 tortillas. Cover with meat mixture. Layer with green chilies and remaining chopped onion. Cover with sour cream mixture. Layer the remaining tortillas. Add enchilada sauce. Sprinkle with chips. Bake for 30 minutes covered. Remove from oven, sprinkle with cheese and tomato and bake uncovered an additional 10 minutes or until the cheese is melted.
Nutrition Facts:
270 calories, 39g carbohydrate, 20g protein, 4.8g fat,
1.5g saturated fat, 35mg cholesterol, 5.7g dietary fiber, 1105mg sodium
Adapted recipe by Rachel Cly, RD,LD
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