What’s for Dinner: Turkey Enchilada Casserole - SLO Classical Academy
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What’s for Dinner: Turkey Enchilada Casserole

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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.

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