• 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

1. 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.
2. Add salt to taste.
3. 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.
4. 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.
5. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
6. Bake at 425 degrees until cheese is melted and casserole is hot in the center, 18-20 minutes. Sprinkle with chopped cilantro
7. Prep and cook time: About 45 minutes
8. Notes: If desired, serve w/ reduced-fat sour cream (I highly recommend this)
9. Makes: 8-10 servings

My mom found this recipe in Sunset Magazine October 2006, as I ALWAYS have ground turkey around and am looking for new ways to use it.