I made this recipe the cheater’s way, using store-bought refried beans and enchilada sauce. It’s another one of those quick and easy meals that come together almost effortlessly and are perfect for making when you come home from work and wanna get something good together. The cheese on top is soy cheese (a triple combo package that is already shredded, from Trader Joes’). I made this in a smaller baking dish than called for, therefore using smaller proportions than called for. Same very tasty results, though.
1/4 cup chicken broth
3/4 cup chopped onion
2 garlic cloves, minced
1 pound ground raw turkey breast
1 can refried beans
1 large can enchilada sauce (I used mild)
8 six-inch corn tortillas
2 cups shredded soy cheese, cheddar preferable
Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes, stirring frequently, til tender. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the refried beans and 1/2 cup enchilada sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 – 1/2 cup enchilada sauce in bottom of 13×9″ baking dish (I used 10×7″). Dredge both sides of 6 tortillas (I used 4) in sauce; then arrange tortillas, overlapping, in the baking dish. Top with half of bean mixture and 1/4 cup of enchilada sauce, and sprinkle with half of the cheese. Brush both side of the remaining tortillas with enchilada sauce, and arrange tortillas, overlapping over the cheese. Top with remaining bean mixture, 1/4 cup enchilada sauce, and remaining cheese.
Bake at 350 degrees F for 30 minutes or until bubbly. Makes 9 servings. Tastes even better the day after!