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Turkey Enchilada Casserole
Sunset Magazine, September 2002
Makes 8 to 10 servings
This tasty turkey enchilada recipe is a quick and easy dinner that has been a tried-and-true family favorite of ours for years. It's a great potluck or company meal!
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 (I love the Trader Joe’s bottled enchilada sauce – this recipe takes about 1-1/2 bottles)
Salt
12 corn tortillas, 6 in. wide (flour tortillas work too)
2 cups shredded cheddar or jack cheese (8 oz.)
Sour cream, optional
Chopped fresh cilantro, optional
Preparation
1. 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.
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 in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Serve with sour cream, if desired, and sprinkle with chopped cilantro.
