Turkey and Corn Enchilada Casserole

Ingredients

First Layer

• 1 15-ounce can corn, drained
• 1 15-ounce can creamed corn
• 8 ounces sour cream (non-fat)
• 1/2 cup ricotta (low-fat)
• 1 8 1/2-ounce package corn bread mix

Second Layer

• 1 cup turkey, shredded
• 1 cup shredded cheese
• 1 cup enchilada sauce, divided
• Wholly Guacamole dip, for garnish

Preparation

1. Mix together all first layer ingredients in a casserole dish.
2. Bake at 350°F for 30 minutes or until firm.
3. Take out of oven, poke fork holes all around it.
4. Pour 1/2 cup red enchilada sauce over corn bread.
5. Top with turkey and cheese.
6. Put back in oven until cheese melts.
7. Top with remaining enchilada sauce, guacamole dip; serve.

Serves

Serves 6

Source

Wholly Guacamole

© 2012 All rights reserved.