Turkey Enchilada Casserole

Turkey Enchilada Casserole
Photo by James Carrier

Ingredients

  • ½ cup chopped onion
  • 2 cups shredded reduced-fat jack cheese (8 oz.)
  • 1 teaspoon salad oil
  • 1 ½ pounds ground turkey breast
  • 2 cups shredded reduced-fat jack cheese (8 oz.)
  • Salt
  • 12 corn tortillas (6 in. wide)
  • + 15 more ingredients
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cumin
    • 12 corn tortillas (6 in. wide)
    • 1 ½ pounds ground turkey breast
    • ½ cup chopped onion
    • Chopped fresh cilantro
    • 1 tablespoon minced garlic
    • Chopped fresh cilantro
    • 1 tablespoon minced garlic
    • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
    • 1 teaspoon salad oil
    • 1 can (29 oz.) red enchilada sauce
    • 1 can (29 oz.) red enchilada sauce
    • Salt
    • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

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...

View full recipe at My Recipes

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