Enchilada Bake No. 5

IMG_7110This enchilada bake is super easy to make and even easier to change up from time to time.  I’ve made many variations of it, hence the “No. 5” in the title, and each version is always delicious!  You can swap in ground beef or rotisserie chicken, omit the ricotta cheese, change the veggies, etc.  It’s a great way to sneak some extra veggies into your diet.  I made it a few weeks ago using rotisserie chicken, sautéed baby spinach, red onion, and red & yellow bell peppers.  I also omitted the ricotta.  The version below is probably my favorite.  Also, if you’re short on time, you can use store-bought enchilada sauce, but making it homemade is worth it!  I do like to keep some store-bought on hand though to use between the tortilla layers.  It’s great leftover, if you have any, and reheats well.  I always serve it with pico de gallo or salsa, guacamole, and chips!

IngredientsIMG_7102
1 pound ground turkey
1/2 onion, chopped
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1 1/2 cup tomato puree or sauce (You can also use tomato paste and thin it with a little water)
1/2 4 ounce can diced green chiles (or use the whole can depending on taste)
1 15 ounce container part-skim ricotta
1 egg, lightly beaten
1 can Green Giant® SteamCrisp® Mexicorn®
1 small zucchini, peeled and thinly sliced lengthwise
6-8 corn tortillas
2 cups shredded Cheddar and Monterey Jack cheese
Enchilada sauce

IMG_7097Preheat oven to 350º F.  In a large skillet, brown the meat and drain if necessary.  Add the onion and garlic and cook until the onion is tender.  Add the chili powder, cumin, and paprika.  Stir in the tomato sauce, chiles and salt. Simmer for about 15 minutes.

In a small bowl, mix together the ricotta and beaten egg.

IMG_7103In a 9×13 dish, layer 1/2 of the meat mixture, 1/3 of the Cheddar/Monterey Jack mix, 1/2 the ricotta, 1/2 the corn and 1/2 the zucchini.  Top with half the tortillas and some store-bought enchilada sauce.  Repeat the layers again.  Top with the remaining Cheddar/Monterey Jack mix.  Bake for 30 minutes until bubbly and the cheese is melted.  Enjoy!!!

IMG_7104

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