Friday, March 12, 2010

Turkey Enchilada Casserole


Turkey Enchilada CasseroleTurkey is an ingredient my sous chef is always a fan of me using instead of beef or chicken, if possible.  Thus, Laura’s recipe for Turkey Enchilada Casserole seemed like a fabulous option to try.  I did add some things to her recipe, but it’s been a while since I made it.  Thus, I’m going off of my memory on reciting this recipe :)


1 1/2 pounds ground turkey breast (Krista Kooks used closer to a pound)

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 Mexican Spice Blend

1/2 teaspoon Chili Powder

1 (4-ounce) can chopped green chilies

1 can (20 oz.) red enchilada sauce


12 corn tortillas (6 in. wide)

2 cups shredded reduced-fat jack cheese (8 oz.)

Chopped fresh cilantro


1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, cumin, Mexican spice blend, Chili powder,  and green chiles 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.

Turkey Enchilada Casserole 2

We were both very impressed with this recipe, and it definitely has a home-style taste to it.  Hope you enjoy also!

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