Kayla’s Enchilada Casserole
Don’t get pinched! Not only are we wearing green, we are eating it too! These are a favorite around our house, and we thought they would be a great way to...
Is summer already coming to an end? Labor Day weekend marks the closing of summer, but to help soften the blow we are crockin’ up some yummy dishes for...
Small corn or flour tortillas, Cream of chicken, Chopped green chilies, Sour cream (I use light), Cubed Velveeta (I use 2 % kind), Shredded cheese (cheddar or...
Turkey + mozzarella = Kayla's Enchiladas! With this meal, your family will be begging for more! Not only easy to make, but a tummy filler for sure!
Used 6-quart slow cooker
- 1/2 to 1 Tablespoon butter
- 1/2 onion chopped
- 1 Pound ground turkey meat
- 1 tablespoon Tablespoons cumin, or to taste
- 1/2 Cup light sour cream
- 2 Cup low fat cottage cheese
- 1/2 teaspoon Teaspoon salt
- pinch of black pepper
- 20 corn tortillas
- 2 Cups mozzarella cheese
- 1 (10 oz) Can mild red enchilada sauce
- 1 Can sliced black olives
Meat Mixture: Heat butter in skillet on medium high. Cook onions until tender and then add
the ground turkey meat. Cook until turkey meat is cooked through. Add cumin to meat mixture
halfway through cooking the meat.
Cheese Mixture: Mix sour cream with cottage cheese, salt, and pepper.
Combine cheese mixture with meat mixture and mix well.
In layers, cover the bottom of the crock with corn tortillas, overlapping each other.
Spread half of the meat mixture evenly over the corn tortillas, then add a layer of mozzarella cheese. Add another layer of tortillas, finish up the meat mixture and then another layer of mozzarella cheese, leaving enough to top off the casserole.
Add the last layer of corn tortillas. Pour the enchilada sauce over the casserole. Add the black olives and top with the remaining cheese.
Cover, cook on LOW for 3 hours.
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