I don’t mean to brag, but I’m pretty sure my mom invented the layered enchilada casserole (If you have evidence of this recipe pre-1973, please send it to me!). Layered enchilada casserole is much richer and yummier than is original, rolled counterpart. I completely understand why it’s become so popular in restaurants around the country. Plus, it’s WAY easier to make them that way! Are they better for your waistline, though? They actually are…at least a little!
The reason is that when you make rolled enchiladas you have to lightly fry the tortillas in oil first, to make them pliable. No rolling means no frying (though my mom still fries them, even for her casserole). That’s why her recipe has 100 more calories and 7 more grams of fat that the recipe you’d be served in a restaurant.
Having lost 73 pounds, I don’t indulge in enchiladas of any variety very often. I am always looking online for lighter versions of the recipes I grew up with. When I saw Weight Watcher Girl’s series of cabbage casserole recipes, I thought, “I could make an enchilada version of this!” The result? A casserole that tastes positively sinful, with a fraction of the calories and fat of the original. It’s also packed with veggies and the servings are HUGE. If you’re following Weight Watchers, ⅛ of this casserole is only 3 PointPlus.
Margo’s LIGHT Enchilada Casserole Recipe
If you’re following Weight Watchers, ⅛ of this casserole is only 3 PointPlus (YES, for enchiladas!)
By Margo Porras
raw ground turkey breast: 8 ounces
thin corn tortillas: 8
shredded cabbage and carrots mix (usually for coleslaw): 25 ounces
red enchilada sauce: 10 ounce can
diced tomatoes: 14.5 ounce can
reduced-fat Mexican-style shredded cheese: 1 cup
sliced raw mushrooms: 1 cup
sliced black olives: ⅛ cup
canola oil: light spraying
Step 1: Preheat oven to 350
Step 2: Cook ground turkey and mushrooms in a saucepan or large skillet coated in 2 sprays of oil until turkey is fully cooked.
Step 3: Add enchilada sauce and entire can of diced tomatoes (do not drain) to turkey mixture and remove from heat. This is your sauce.
Step 4: Coat 9 x 13 in. casserole dish with spray oil, then coat the bottom of the pan with 1/4c sauce.
Step 5: Layer pan with 4 corn tortillas, tear tortillas to cover as much of the pan as possible in a single layer (see photo).
Step 6: Layer ½ of the shredded cabbage mix over the tortillas (see photo).
Step 7: Layer half of remaining sauce mixture over cabbage (see photo), then repeat layers of tortillas, cabbage mix and remaining sauce.
Step 8: Cover casserole dish with foil and bake at 350 for 50 minutes.Remove pan from oven, remove foil and cover with cheese and olives.
Step 9: Bake, uncovered, for 10 minutes or until cheese is fully melted.
Step 10: Let sit for 10-20 minutes before serving.