| 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. |
| 2. |
Stir in 1 cup enchilada sauce. Add salt to taste. |
| 3. |
Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. |
| 4. |
Sprinkle a 1/4 of the cheese evenly over the tortillas, then top with 1/3 of the turkey mixture and a 1/4 of the remaining enchilada sauce, spreading each level. |
| 5. |
Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese. |
| 6. |
Bake in a 425° F (210° C) regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. |
| 7. |
Sprinkle with chopped cilantro. |
