Turkey Enchilada Casserole

By CandyH

This is a classic Tex-Mex casserole, taking enchiladas and adapting them with ground turkey. A perfect weeknight dinner recipe the family will love.

Ingredients

• 1 1/2 pounds ground turkey breast
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 2 tablespoons fresh oregano leaves or 1 tablespoon dried, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon salad oil
• 1 (29 ounce) can red enchilada sauce
• Salt, to taste
• 12 (6 inch wide) corn tortillas
• 2 cups shredded jack cheese, about 8 ounces
• Fresh cilantro, chopped

Details

Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 425°F.

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 until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.