Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Low-salt chicken broth

  2. 1 1/2 lbs 681g / 24oz Ground raw turkey breast Refried beans Enchilada sauce - divided

  3. 12 Corn tortillas - (6-inch)

  4. 8 oz 227g Shredded reduced-fat sharp cheddar cheese - (2 cups) Oregano sprigs - Ingredients For Refried Beans

  5. 1 lb 454g / 16oz Dried pinto beans or black beans

  6. 5 cups 1185ml Water

  7. 3/4 cup 46g / 1.6oz Chopped onion

  8. 2 Garlic - chopped

  9. 1 tablespoon 15ml Chili powder

  10. 1 tablespoon 15ml Ground cumin

  11. 1/2 teaspoon 2 1/2ml Pepper

  12. 1/4 teaspoon 1 1/3ml Salt Ingredients For Enchilada Sauce

  13. 1/2 cup 118ml Low-salt chicken broth - divided

  14. 3/4 cup 46g / 1.6oz Finely chopped onion

  15. 2 Garlic - minced

  16. 3 tablespoons 45ml Chili powder

  17. 1 teaspoon 5ml Salt

  18. 1 teaspoon 5ml Ground cumin

  19. 1/2 teaspoon 2 1/2ml Dried oregano

  20. 28 oz 795g Tomato puree - (1 can)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally. Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 9 servings. INSTRUCTIONS FOR REFRIED BEANS: Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1-1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally. Yield: 5 cups (serving size: 1/2 cup). INSTRUCTIONS FOR ENCHILADA SAUCE: Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally. Yield: 3-1/2 cups.


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