Two Ingredient Dough Enchilada Casserole
This Two Ingredient Dough Enchilada Casserole is filled with ground turkey, beans, corn and then smothered in a red enchilada sauce. This makes for a simple yet delicious meal that the whole family will love!
This Two Ingredient Dough Enchilada Casserole is filled with ground turkey, beans, corn and then smothered in a red enchilada sauce. This makes for a simple yet delicious meal that the whole family will love!
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 can tomato sauce
- 2 cups frozen corn
- 1/2 cup of plain nonfat greek yogurt (this is mixed with
- 1 can enchilada sauce
- 1 can (10 1/2 oz) black beans drained
- 1 pound 99% fat free ground turkey cooked and seasoned wi
- 1/2 cup self-rising flour ( i use gold medal)
- 1/2 cup light cheese blend (i use trader joe’s lite three
- Carbohydrate 14.1595204971474 g
- Cholesterol 0 mg
- Fat 0.538975634662925 g
- Fiber 2.21619900284061 g
- Protein 2.40421590419479 g
- Saturated Fat 0.0829642617587396 g
- Serving Size 1 1 Serving (198g)
- Sodium 347.409319796516 mg
- Sugar 11.9433214943068 g
- Trans Fat 0.0791227008692272 g
- Calories 61 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large bowl, add yogurt first, followed by self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
- Flour your hands and work surface and begin kneading. Knead until you can easily form a ball, about 10 turns. Roll dough into 14-16 small balls. And set aside.
- In a large mixing bowl, combine all ingredients except for cheese. And stir until all ingredients are blended together. Then fold in the 14-16 dough balls into mixture.
- Pour mixture into a lightly greased 9x13 pan.
- Spread 1/2 cup cheese evenly on top of the enchilada casserole.
- Cook for 30-35 minutes until biscuits are thoroughly cooked.
- Top with your favorite toppings like: fat free sour cream, guacamole or salsa
Two Ingredient Dough Enchilada Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, the kitchen often takes a backseat. But let me tell you, this Two Ingredient Dough Enchilada Casserole is my secret weapon for beating the weeknight dinner rush. It's incredibly simple, surprisingly flavorful, and comes together quickly, leaving me with more time to spend with my family instead of stuck over a hot stove.
The best part? It only requires two ingredients for the dough – self-rising flour and plain nonfat Greek yogurt. I know, I know, it sounds too good to be true, but trust me on this one. The dough is incredibly easy to make, requiring minimal effort and no special skills. The result is a soft, slightly crumbly dough that perfectly complements the savory enchilada filling. This recipe is a game-changer for those nights when you're short on time and inspiration but still crave a satisfying and flavorful meal. I often double the recipe and freeze half for another busy weeknight – a real lifesaver!
The Flavor Explosion: The filling is where the real magic happens. I use lean ground turkey for a healthier option, but you can easily substitute ground chicken or even shredded chicken if that's what you have on hand. I love to add black beans for a boost of protein and fiber, and a generous helping of corn adds a sweet and juicy element. A combination of chili powder and cumin provides a warm, smoky depth of flavor, and the enchilada sauce ties it all together beautifully. It's a fiesta of flavors in every bite!
Make it Your Own: One of my favorite things about this recipe is its versatility. You can easily customize it to your liking. Want to add some vegetables? Feel free to throw in some diced bell peppers or onions. Prefer a spicier kick? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. The possibilities are endless! I've even been known to experiment with different types of cheese, finding that a blend of Monterey Jack and cheddar adds a delightful sharpness.
Beyond the Dinner Table: This casserole isn't just a weeknight wonder; it's also perfect for potlucks, game day gatherings, or even a casual weekend lunch. It travels well, reheats beautifully, and always seems to be a crowd-pleaser. The combination of savory enchilada flavors, soft doughy pockets, and the comforting warmth of a baked casserole is something everyone can enjoy.
Tips and Tricks for Success:
- Don't overmix the dough. A slightly crumbly dough is perfectly fine. Overmixing can result in a tough texture.
- Use a good quality enchilada sauce. The flavor of the sauce really makes a difference in the overall taste of the casserole.
- Let the casserole rest for a few minutes after baking before serving. This allows the flavors to meld and the dough to cool slightly.
- Get creative with toppings! I love to top my casserole with fat-free sour cream, guacamole, or salsa. Feel free to experiment with your favorite toppings.
This Two Ingredient Dough Enchilada Casserole isn’t just a recipe; it's a time-saver, a flavor-booster, and a way to bring a bit of joy to even the busiest of weeknights. So next time you're short on time and looking for a delicious and easy dinner idea, give this recipe a try. You won't be disappointed!
