Ingredients
- 1 1/2 pounds ground turkey breast
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
- 1/2 teaspoon ground cumin
- 1 teaspoon salad oil
- 1 can (29 oz.) red enchilada sauce
- salt
- 12 corn tortillas (6 in. wide)
- 2 cups shredded reduced-fat jack cheese (8 oz.)
- chopped fresh cilantro
- green onions, sliced
- black olives, sliced
- tomatoes, chopped
- sour cream
- guacamole
Preparation
Step 1
1. In a 5- to 6-qrt 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.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-qrt 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.
3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
4. Serve with sliced black olives, green onions and chopped tomatoes. Top with sour cream and guacamole.