Tuesday, November 3, 2009
Turkey Enchilada Casserole
From Sunset, September 2002
1 1/2 lb ground turkey
1/2 cup chopped onion
1 TBS minced garlic
1 TBS dried oregano
1/2 tsp ground cumin
1 tsp canola oil
1 29 oz can enchilada sauce
salt (I omitted)
12 6-inch corn tortillas (I could only find packs of 10 or 20, so I only used 10)
2 cups shredded reduced-fat jack cheese
Preheat oven to 425.
In a 5-quart or 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 (I omitted this step).
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 at 425 until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Yields 6-8 servings.
Yum! I'd like to know if reduced-sodium enchilada sauce exists because this is a pretty salty casserole, and I even omitted some of the salt the recipe calls for. Overall very good and very easy. It could be made healthier by cutting down on the cheese to 1 1/2 cups rather than 2.