| Cuisine: Mexican | Type: Casserole | Serves: 8 - 10 |
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Source:
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Sunset |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1-1/2 lb. ground turkey breast 1/2 cup chopped onion 1 tbs. minced garlic 2 tbs. minced fresh oregano leaves or 1 tbs. dried 1/2 tsp. ground cumin 1 tsp. salad oil 1 can (29 oz.) red enchilada sauce Salt 12 corn tortillas 2 cups shredded reduced-fat jack cheese (8 oz.) Chopped fresh cilantro |
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Instructions:
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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 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°F oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro. |
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Related recipes:
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None |
2003-06-10