Turkey Enchilada Pie Weight Watchers Food

Steps:

• Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
• Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
• Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
• Add about 2/3 cup of mixture to middle of each tortilla,
• Then fold over one end from the bottom. (See NOTES for Video)
• Next, fold in on each side of tortilla.
• Then roll to the top.
• Place 6 enchiladas in each casserole dish.
• Top with remaining 3/4 cup salsa.
• Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
• Bake in preheated oven for 20 minutes.

TURKEY ENCHILADA PIE

Steps:

• Brown meat in oil, stir in tomatoes and taco seasoning mix.
• Reduce heat, cover and cook 10 minutes, stirring occasionally. Stir in green onions and olives.
• Place 1 tortilla in bottom of 2 quart baking dish, cover with about 1/2 cup meat sauce. Top with about 1/4 cup cheese. Repeat, making a 6 layer stack.
• Pour 1/2 cup water down edge, into baking dish. Cover with foil and baking at 425 for 30 minutes.
• Cut into 4 wedges, garnish with sour cream if desired.

TURKEY ENCHILADA PIE WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
• Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
• Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
• Notes.

TURKEY ENCHILADAS

Steps:

• Preheat your oven to 350.
• Brown ground turkey, season with salt and pepper.
• While turkey cooks, prepare the enchilada sauce by combining the spice package with 1 8 oz. can of tomato sauce and 1 1/2 cups water.
• Bring sauce to a simmer and allow to thicken.
• Spray a 3 qt casserole dish with non-stick spray and line the bottom with a little bit of the enchilada sauce.
• To assemble the enchiladas, in each tortilla you will place 1 1/2 teaspoons of low fat sour cream, and about 1 tablespoons cheddar cheese with 1/4 cup of the turkey. Roll tightly and place seam side down into the casserole.
• Cover enchiladas with remaining sauce and cheddar cheese.
• Cover casserole with foil and bake for 30 minutes, the last 15 min take the foil off to allow the cheese to melt.
• Remove from oven and let sit for about 10 minutes.
• Serve with salsa, sour cream and rice.
• enjoy!

TURKEY ENCHILADA PIE

Steps:

• Have ready a round 3-qt. glass baking dish(casserole).
• Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add bell pepper and saute' 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
• Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
• Heat oven to 350°F.
• To assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
• Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with Accompaniments.