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Guiltless Enchilada Casserole

Hello everyone! It’s been awhile (ok, about a week) since my last blog post but it feels like forever! My husband and I went to my parents house for Thanksgiving break and, let me tell you, it was much needed. I slept and ate and slept and ate. And ran a 5k. Then slept and ate some more. I was going to make something while I was there, but we were always doing something and my mom and dad were constantly in the kitchen cooking for everyone else that I never got a chance!

Thanksgiving took all the pumpkin-y cravings out of me (I thought that was impossible) so I decided to make this yummy casserole since I didn’t feel like eating anything “Fall-ish.” This yummy enchilada casserole makes huge portions for a small amount of calories! It’s also really easy to make!

Enchilada Casserole

Servings: 4

Amount per serving: 309 calories– 23g carbs– 16g fat (kinda high in fat, but the protein makes up for it!)– 35g protein


  • 1/2 lb ground turkey (97/3)
  • 1/2 onion diced
  • 1 cup salsa
  • 1/2 of a 16 oz container fat-free refried beans
  • 1 tablespoon taco seasoning
  • 1 teaspoon cayenne pepper (optional, but it adds a lot of flavor!)
  • 2 soft taco sized tortillas (I used La Banderita)
  • 1/2 cup plain Greek yogurt
  • 1 cup 2% shredded cheddar cheese
  • 2 tablespoons dried cilantro
  • 1/4 cup black olives (optional)


  1. Preheat the oven for 400 degrees.
  2. On the stovetop, cook the ground turkey and onion. Mix in the taco seasoning and cayenne.
  3. In a large bowl, mix the turkey/onion mixture with the beans, Greek Yogurt, and salsa.
  4. Scoop half of the mixture into a 9″ pie dish. Top with 1/2 cup cheese, then put the tortillas on top of the cheese. I got mine to fit by putting them like this: 
  5. Scoop the remaining mixture on top of the tortillas, then add the rest of the cheese.
  6. Bake for 15 minutes, add cilantro, and bake for another 5.
  7. Split into 4 and enjoy!

See! Super easy, super yummy, and super filling!


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