- 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
- 12 corn tortillas (6 in. wide)
- 2 cups shredded jack cheese (8 oz.)
- Chopped fresh cilantro
- 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
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° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.