Friday, September 4, 2009

Turkey Enchilada Casserole

Please do not mind this horrible picture. At least it shows the cheesiness!

This was a delicious dinner that we had on Friday night. It was easy to prepare and we loved it with a bit of sour cream and a side salad. There were a few changes made that I noted below. I used mild enchilada sauce and may try something a bit spicier next time. This will surely be a regular in our menu rotation!
The Original recipe is from Sunset and posted on


  • 1 1/2 pounds ground turkey breast (I used 1 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 salad oil (I used no oil what-so-ever!)
  • 1 can (29 oz.) red enchilada sauce (I used the largest can I could find. I think it was about 18-20oz.)
  • Salt
  • 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, 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° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

No comments:

Post a Comment