Ingredients
Scale
- 2 lbs cooked turkey breast (shredded or cubed)
- 28 oz red enchilada sauce (two 14oz cans)
- 12 corn tortillas, cut into bite-sized strips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (4 oz) diced green chiles
- 3 cups shredded low-fat Mexican cheese blend
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Fresh cilantro and Greek yogurt for garnish (optional)
Instructions
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray or use a crockpot liner for the easiest cleanup. In a large bowl or directly in the pot, combine the shredded turkey, black beans, corn, green chiles, chili powder, and cumin. Give everything a quick stir to ensure the spices coat the protein evenly.
- Pour about half a cup of enchilada sauce at the bottom of the crockpot to prevent sticking. Add half of the tortilla strips, followed by half of the turkey mixture, and half of the remaining sauce. Sprinkle with one cup of cheese. Repeat the layers with the remaining tortillas, turkey mixture, and sauce. Save the remaining two cups of cheese for the final stage of cooking. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 hours.
- About 15 minutes before serving, sprinkle the final two cups of cheese over the top. Cover the pot again to let the cheese melt into a bubbly, golden layer. Use a large spoon to scoop deep into the crockpot, ensuring every serving gets plenty of tortillas, turkey, and sauce. Garnish each plate with a dollop of Greek yogurt (for extra protein) and fresh cilantro before serving to your hungry crowd.
- Cook Time: 4 hours 5 minutes