Shelly's Recipe

TURKEY ENCHILADA CASSEROLE

Category: Casseroles - Chicken and Turkey

1 1/2 lbs ground turkey breast
1/2 cup chopped onion
1 tbsp minced garlic
1 tbsp dried oregano leaves
1/2 tsp ground cumin
1 tsp salad oil
1 (29 oz.) can red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

In a 5- to 6-quart 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 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 fourth 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 until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro. Serves 8-10