The Pioneer Woman Tasty Kitchen
Avatar Image

Creamy Weeknight Enchilada Bake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A quick and easy Mexican bake filled with veggies and flavor!

Ingredients

  • 1 Tablespoon Olive Oil, Divided
  • 1 whole Small Zucchini, Sliced In Half Lengthwise And Then Cut Into Half-moons
  • 1 whole Small Yellow Squash, Sliced In Half Lengthwise And Then Cut Into Half-moons
  • 1-½ cup Sliced Mushrooms
  • 1 pound Ground Turkey
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • ½ cups Plain Greek Yogurt
  • 1 can Enchilada Sauce Of Choice, 19 Ounce Can
  • 9 whole Corn Tortillas, Sliced In Half
  • 1-¼ cup Shredded Cheddar Cheese

Preparation

Preheat oven to 400 F.

Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil. When it’s hot, add the zucchini, yellow squash and mushrooms and saute them in the oil for about 4 minutes or until everything is just done. Drain the veggies and set them in a large bowl.

Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through. Drain off any grease and add the meat to the veggies. Season with the salt and pepper, add the yogurt and stir it all together.

Spray an 8×8 pan with nonstick spray. Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas. Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the remaining enchilada sauce. Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce. One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese.

Bake at 400 F for 20-25 minutes until bubbly and the cheese is golden brown. Let them cool for 10 minutes before serving.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Avatar of jlpcooks

jlpcooks on 5.17.2013

A great way to use summer vegetables! We loved it! The only negative I would say is that it didn’t reheat well. However, I will definitely make this again!

Related Recipes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mexican Lasagna
Avatar Image by Kristen Chidsey in Main Courses
A combination of hearty pasta and flavors of a fiesta in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Savory Breakfast Casserole
Avatar Image by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This savory breakfast casserole is meaty, full of flavor and best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hominy Chiles Rellenos
Avatar Image by Debi @ Cabin Cleaver in Main Courses
This easy pepper dish takes the taste of the southwest to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Ham, Green Bean and Potato Casserole
Avatar Image by C.L. Wiser (Cheryl) in Main Courses
Use up that leftover ham from Easter in this easy, delicious...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy