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Turkey Enchilada Casserole

James Carrier
Yield Makes 8 to 10 servings
With more online raves than any other recipe on Sunset.com, this homey, comforting casserole summons up the past in the best possible way. Everything about it is familiar and easy: tortillas layered with ground turkey, enchilada sauce, and seasonings, plus lots of cheese. We love it with ground beef, too.

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
  • Salt
  • 12 corn tortillas (6 in. wide)
  • 2 cups shredded jack cheese (8 oz.)
  • Chopped fresh cilantro

Nutrition Information

  • calories 270.14
  • caloriesfromfat 24 %
  • protein 25 g
  • fat 7.2 g
  • satfat 3 g
  • carbohydrate 26 g
  • fiber 2.8 g
  • sodium 983 mg
  • cholesterol 58 mg

How to Make It

  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. Sprinkle with chopped cilantro.