Best Joanns Ww Enchilada Casserole Recipes

Joann's Ww Enchilada Casserole image

Provided by windhorse23

Categories Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb lean ground turkey
20 ounces enchilada sauce (2 cans)
16 ounces fat-free refried beans
1 medium onion, chopped
12 corn tortillas
1 cup shredded cheddar cheese (to taste)

Steps:

Saute onion in a non-stick pan sprayed with non-stick spray. Add ground turkey and cook till browned.
Add refreied beans and 1/2 can enchilada sauce and mix well.
Pur 1/4 cup of enchilada sauce in a 9/13 in/ pan, and use it to coat each tortilla on both sides. Arrange tortillas in pan to cover the bottom completely.
Spread half the turkey mixture over the tortillas, then add 1/4 to 1/2 cup encilada sauce on top. Repeat tortilla and turkey layers again, then sprinkle with the cheese.
Bake uncovered at 350 for 30 minutes.

Chicken, black bean and corn enchilada casserole image

Categories Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

1.666 oz Enchilada sauce mix
6 oz Canned tomato paste
8 cup(s) Water divided
2 Tbsp Canola oil
1 small Uncooked onion(s) chopped
0.5 medium Green pepper(s) chopped
1 medium clove(s) Garlic clove(s) minced
1.5 cup(s) Yellow cornmeal
4 spray(s) Cooking spray
15 oz Canned black beans rinsed and drained
15 oz Canned yellow corn rinsed and drained
2 cup(s), chopped Cooked skinless boneless chicken breast(s) diced
1.5 cup(s), shredded 50% reduced fat sharp cheddar cheese

Steps:

Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)
Serving size: 1 slice

Nutrition Facts : Calories 112 kcal

Turkey Enchilada Casserole Ww image

Provided by Noo8820

Categories Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 lb turkey, ground
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 (10 ounce) cans enchilada sauce
1 (4 1/2 ounce) can mild green chilies
1 teaspoon red wine vinegar
1/4 cup fresh coriander, chopped
8 (6 inch) corn tortillas, halved
1 cup low-fat cheddar cheese, grated

Steps:

Preheat the oven to 375 degrees F. Spray a 7 x 11" baking dish with non stick spray.
Heat 1 tsp of the oil in a large non stick fry pan, then add the turkey, half of the onion, half of the garlic and 1/4 tsp of the salt. Cook, breaking up the turkey with a wooden spoon until browned.
In a non stick saucepan heat the remaining teaspoon of oil, then add the remaining onion, garlic, salt, oregano and cumin.Cook until well softened stirring occasionally, Add the enchilada sauce, chillies and vinegar and bring to the boil. Reduce the heat and simmer, covered for about 10 minutes. Remove from the heat and stir in the coriander.
Arrange 1/3 of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon 1/3 of the turkey mixture over the top then 1/3 of the sauce then top with 1/3 of the cheese.
Repeat the layering twice, then cover loosely with foil and bake for 20 minutes,then remove foil and bake a further 5 minutes until cheese is bubbling. Allow to stand for 10 minutes before serving.

Ww Chicken , Black Bean, and Corn Enchilada Casserole image

Provided by Lizzie Rodriquez

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 2/3 ounces dry enchilada mix
6 ounces canned tomato paste
8 cups water, divided
2 tablespoons canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove
1 1/2 cups yellow cornmeal
1 spray nonstick cooking spray
15 ounces canned black beans, drained and rinsed
15 ounces canned corn, drained and rinsed
2 cups cooked boneless skinless chicken breasts, diced
1 1/2 cups fat-free cheddar cheese, shredded

Steps:

Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).