Turkey Enchilada Casserole
Sensational layered tortillas and ground turkey with enchilada sauce and reduced fat cheese.
20 oz ground turkey breast
4 tsp minced garlic
1/2 tsp cumin
2 cups reduced-fat shredded jack cheese
3 1/2 cups enchilada sauce
12 corn tortillas
8 tsps ground oregano
1 tsp olive oil
1/4 cup chopped fresh cilantro
1/2 cup chopped onion
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 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.
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 425° F (210° C) regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.
Sprinkle with chopped cilantro.
in 1 serving of Turkey Enchilada Casserole.
, 33% carbs, 36% protein.
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