Turkey Enchilada Casserole
INGREDIENTS
- 1.5 lbs ground turkey breast
- 0.5 cup chopped onion
- 1 Tbsp minced garlic
- 2 Tbsp minced fresh oregano or 1 Tbsp dried
- 0.5 Tsp ground cumin
- 1 Tsp canola oil
- 1 can (29oz)red enchilada sauce
- Salt
- 12 corn tortillas (6 in wide)
- 2 cups shredded reduced fat jack or mexi-blend cheese
- Chopped fresh cilantro
DIRECTIONS
- In a pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce.
- Add salt to taste.
- Meanwhile, cut tortillas in half. Arrange a fourth of the halves (6) evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.
- Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourthe of the remaining enchilada sauce, spreading each level.
- Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
- Bake at 425 degrees until cheese is melted and casserole is hot in the center, 18-20 minutes. Sprinkle with chopped cilantro
- Prep and cook time: About 45 minutes
- Notes: If desired, serve w/ reduced-fat sour cream (I highly recommend this)
- Makes: 8-10 servings