Creamy Weeknight Enchilada Bake

by Heather on January 16, 2013

Creamy Weeknight Enchilada Bake from

Lately I’ve been doing this thing where I basically put all of the ingredients for dinner in one dish, bake it off and call it a night.  I don’t want to use the “C” word (ok fine, casserole), but that’s basically what it is.

One of our good friends in Colorado was expecting her first child when I got invited to sign up to bring her and her husband dinner one night after the birth.  The only requirement though?  No casseroles…her husband haaaaaaaaaaaates them.  Wanna know why?

He doesn’t like the idea of eating something that contains the words “ass” and “role” in the same name.  Like really, really not OK with it.

And yet here I am, tossing stuff together and calling it good – but if I can be honest, it really is good.  Full of veggies and lean ground turkey, easy to throw together, and delicious.  Y’all, this is basically a new mom’s dream.

So let’s overlook the fact that it’s a casserole and look forward – to the eating part where all of our tastebros (please tell me you’ve seen that Sonic commercial!) are high-fiving and slapping butts and cheering in adoration.  ‘Cause that’s what’s about to happen!

Creamy Weeknight Enchilada Bake from CREAMY WEEKNIGHT ENCHILADA BAKE

  • 1 lb ground turkey
  • 1 small zucchini, sliced in half lengthwise and then cut into half-moons
  • 1 small yellow squash, sliced in half lengthwise and then cut into half-moons
  • 1-1/2 cups chopped mushrooms
  • 19-oz can enchilada sauce of choice
  • 1-1/4 cup cheddar cheese
  • 9 corn tortillas, cut in half
  • 1/2 cup plain nonfat Chobani yogurt
  • 1 Tbsp olive oil, divided
  • 1 tsp salt
  • 1/2 tsp pepper

Preheat oven to 400. Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil. When it’s hot, saute the zucchini, yellow squash and mushrooms in the oil for about 4 minutes or until everything is just done. Drain the veggies and set in a large bowl. Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through. Drain and add to the veggies. Season with the salt and pepper, add the yogurt and stir it all together. Spray an 8×8 pan with nonstick spray. Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas. Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the enchilada sauce. Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce. One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese. Bake at 400 for 20-25 minutes until bubbly and the cheese is golden brown. Let cool for 10 minutes before serving.

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