Turkey Enchilada Casserole

By SLSkibby

Ingredients

• 1 1/2 lb ground turkey breast
• 1/2 C chopped onion
• 1 T minced garlic
• 1 t dried oregano
• 1/2 t ground cumin
• 1 t olive oil
• 1-29 oz can red enchilada sauce
• 12-6" corn tortillas
• 2 C shredded reduced-fat jack cheese
• Chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

1. In a 5- to 6-quart pan over high heat, cook ground turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 C 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-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.

3. Bake at 425° F until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.