Turkey Enchilada Bake

Gluten Free
Health score
24%
45 min.
8
592kcal
53.91%sweetness
84%saltiness
32.25%sourness
14.11%bitterness
59.16%savoriness
100%fattiness
100%spiciness

Ingredients

  •  avocado thinly sliced
  • oz black beans canned ()
  • TBSP chili powder 
  • oz chipotles in adobo ()
  • cup cilantro leaves chopped
  • 10.5  corn tortillas 
  • 10.5  corn tortillas 
  • oz canned tomatoes fire roasted canned ()
  • cloves garlic 
  • oz to 2 chilies slit green canned
  •  ground coriander 
  • TBSP ground cumin 
  •  juice of lime juiced
  • 10 oz pd of ground turkey lean
  • 0.5  onion red thinly sliced
  • TBSP paprika 
  • cup salsa jarred your favorite
  • cups cheddar cheese shredded
  • cup cream light sour
  •  tomatillos 
  • 0.5  onion yellow

Equipment

  • food processor
  • oven
  • blender
  • baking pan
  • aluminum foil

Directions

  1. Make the turkey mixture: Roast the vegetables: Preheat oven to 400 degrees.
  2. Cut the tomatillos in half, slice the onion into in slices and remove garlic from covering.
  3. Add tomatillos, onion, garlic, tomatoes, green chilies, chipotles, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth.In a large bowel, add the turkey, beans, and sauce,
  4. Mix together until everything is evenly distributed.
  5. Layer 1:In a 9 by 13 baking dish, spread salsa on the bottom evenly. place 3.5 tortillas on top, making sure they cover evenly.
  6. Add 1 cup of turkey mixture on top of tortillas, spreading evenly.
  7. Add 1 cup of cheese on top, sprinkling evenly.
  8. Place cup of thinly sliced red onion on top of cheese.
  9. Layer 2: Repeat of layer 1
  10. Place tortillas, then turkey.
  11. Place the sliced of avocado on top of turkey so they evenly cover.
  12. Add lime juice evenly over avocado, this will help them stay green. Top with final cup of cheese. Cover with foil.
  13. Place in oven and bake for 30 min, rotating way.
  14. Remove foil and chook for another 10 minutes.
  15. Let cool for at least 10 minutes.
  16. Serve with chopped cilantro and a dollop of sour cream.
  17. Serve with tortillas chips. Enjoy!Your can find step by step pictures on how to make the turkey mixture on my Mini Mexican Bell Pepper Recipe
  18. Again, I made a double batch of turkey when I made those, so this recipe was even easier. I highly recommend doing so.

Nutrition Facts

Calories592kcal
Protein17.93%
Fat46.63%
Carbs35.44%

Properties

Glycemic Index
38
Glycemic Load
14.46
Inflammation Score
-9
Nutrition Score
27.849565217391%

Flavonoids

Cyanidin
0.25mg
Epicatechin
0.28mg
Epigallocatechin 3-gallate
0.11mg
Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.02mg
Quercetin
3.91mg

Taste

Sweetness:
53.91%
Saltiness:
84%
Sourness:
32.25%
Bitterness:
14.11%
Savoriness:
59.16%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:591.68kcal
29.58%
Fat:31.91g
49.09%
Saturated Fat:12.23g
76.42%
Carbohydrates:54.57g
18.19%
Net Carbohydrates:39.84g
14.49%
Sugar:5.71g
6.34%
Cholesterol:71.93mg
23.98%
Sodium:769.24mg
33.45%
Protein:27.61g
55.22%
Phosphorus:608.24mg
60.82%
Fiber:14.73g
58.92%
Calcium:452.34mg
45.23%
Vitamin B6:0.84mg
41.93%
Selenium:26.44µg
37.77%
Vitamin A:1774.22IU
35.48%
Vitamin B3:6.87mg
34.33%
Magnesium:120.64mg
30.16%
Vitamin B2:0.48mg
28.09%
Potassium:982.71mg
28.08%
Manganese:0.55mg
27.71%
Zinc:4.1mg
27.33%
Vitamin K:27.74µg
26.42%
Folate:102.09µg
25.52%
Vitamin E:3.35mg
22.33%
Vitamin C:16.98mg
20.58%
Iron:3.65mg
20.29%
Copper:0.41mg
20.27%
Vitamin B5:1.81mg
18.13%
Vitamin B1:0.23mg
15.62%
Vitamin B12:0.75µg
12.51%
Vitamin D:0.45µg
3.02%
Source:Foodista