| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Poultry | 9 | Servings |
INGREDIENTS
| 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) | ||
| 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 |
| 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) |
INSTRUCTIONS
REFRIED BEANS ENCHILADA SUACE 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.
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