Secret Recipes

Turkey Enchilada Casserole

• 1 1/2 lbs ground turkey breast
• 1/2 cup chopped onion
• 1 Tbsp minced garlic
• 2 Tbsp minced fresh oregano leaves or 1 Tbsp dried
• 1/2 tsp ground cumin
• 1 tsp 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

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 in a 425° F regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Servings:

8 to 10