RecipesDinnerEasyChili

Homemade Enchilada Casserole

4
/5
5 Reviews
Indulge in this from-scratch zesty enchilada recipe, complete with your own homemade enchilada sauce! This recipe is great for making multiple high carb meals to fuel you throughout the week.
Meal: 
Entree
time: 
90
 min.
Difficulty: 
Several Steps
methods: 
Stovetop, Bake
Categories: 
Casserole, Entrees, Rice, Turkey
cuisine: 
Mexican
other tags: 
High Carb, Bulking
Easy
Quick
High Protein
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Per Serving
1000
Calories
Scale Recipe:
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Number of Servings:
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Fats 10g
(10%)
Carbs 10g
(10%)
Protein 10g
(10%)

Ingredients

Sauce

Directions

Prep: 10 min.
Wash and drain 1.5 Cup Rice according to the package directions or until the water runs clear (about 3 times).
Dice Onion and Peel Garlic. Set aside separately.
Cook: Sauce - 20 min. (Stovetop)
Prepare the rice according to the package instructions.
Meanwhile, heat a large skillet on medium heat. Add Olive Oil and Wheat Flour to the skillet. Cook for about 3 minutes, stirring frequently, until the mixture starts to brown. Add the diced garlic and cook for 1 minute.
Add the rest of the sauce ingredients, including Diced Tomatoes, Tomato Sauce, Cumin, Oregano, Cayenne Pepper, Chili Powder, Broth, Salt, and Pepper.
Simmer for 5 minutes to allow the sauce to thicken and flavors develop. Adjust as needed. For a thinner sauce, add 1 Tbsp Broth at a time until at the desired consistency.
Enchiladas
Cook: Enchiladas - 25 min. (Stovetop)
Preheat oven to 375°F
Heat a skillet over medium heat. Add the diced onion and cook for 5-8 minutes until slightly translucent. Add Turkey and cook for another 5-7 minutes, until fully cooked.
Transfer the onion and turkey mixture into a large bowl. Add Pinto Bean and Corn. Add the prepared enchilada sauce and mix to combine.
Cook: Enchiladas - 35 min. (Bake)
Add the mixture to two large (3-quart) prepared baking dishes. Top with Mozzarella and bake for 30 minutes.
Total: 90 min.
Let cool and split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.
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