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