Turkey Enchilada Casserole
1 1/2 pounds ground turkey breast
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
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
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.
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 in a 425F regular or convection oven until cheese is melted and
casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped
cilantro. Makes 10 servings.
Nutritional Information
Amount per serving
Calories: 249
Calories from fat: 20%
Protein: 27g
Fat: 5.7g
Saturated fat: 3.1g
Carbohydrate: 23g
Fiber: 1.7g
Sodium: 1048mg
Cholesterol: 58mg
"If I die young,bury me in satin, lay me down on a bed of roses;
sink me in the river at dawn, send me with the words of a love song"
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