Mexican

Veggie Enchilada Casserole is for Dinner.

Veggie Enchilada Casserole takes 15 minutes to prepare.

Veggie Enchilada Casserole takes 15 minutes to cook.

Veggie Enchilada Casserole makes 6 servings.

The ingredients for Veggie Enchilada Casserole are:

2-bags of Broccoli Slaw Mix
1 tbsp of EVOO
1lb of ground turkey (not lean)
1/2 cup of shredded cheese
1-10 oz can of enchilada sauce
1 diced green pepper (they were on sale)
1/2 diced white onion
2 tbsp of plain greek yogurt
1 tbsp of chili powder
1 tsp of cumin
1 tsp of smoked paprika (optional I just like it)
1 tsp of smoked chipolte seasoning (optional)
1 tbsp of minced garlic

Here is how you make Veggie Enchilada Casserole:

Saute the broc slaw mix in the EVOO with the onions. Set aside. Brown your ground turkey. In a separate bowl while turkey is browning, mix together all spices, cheese, enchilada sauce, and yogurt. Pour on top of slaw mix and mix. After turkey browns, mix into your mixture. Put into a non-stick sprayed casserole dish and bake for 15 min. on 350. You can top with the cheese if you prefer but I like mine mixed in. Serving Size: 6 servings divided evenly (about 2 cups)Number of Servings: 6Recipe submitted by SparkPeople user PHITNPHAT.

The nutritional information for Veggie Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.8

• Total Fat: 10.3 g
• Cholesterol: 60.0 mg
• Sodium: 501.1 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 4.9 g
• Protein: 21.0 g

Veggie Enchilada Casserole is Mexican cuisine.