Turkey or Chicken Enchilada Casserole
- Ready In:
- 43mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 lbs ground turkey (or use a little less if desired)
- 1 small onion, chopped
- 1 tablespoon fresh garlic
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1⁄2 - 1 teaspoon cayenne pepper (optional)
- salt and pepper
- 1 (29 ounce) can red enchilada sauce (or use my Kittencal's Red Enchilada or Taco Sauce, you can use as much as desired)
- 12 (6 inch) corn tortillas
- 3 -4 cups grated monterey jack cheese (or use a mexi-blend cheese)
directions
- Set oven to 400 degrees.
- Grease a 3-quart casserole dish.
- In a large skillet heat oil, then add onion, garlic, oregano and cumin powder; cook for 2 minutes.
- Add in the ground turkey; cook until no longer pink (about 4 minutes).
- Stir in about 1 cup red enchilada sauce and salt, pepper and cayenne (if using) to taste; simmer for 3-4 minutes, then remove from heat.
- Cut the tortillas in half and arrange a forth of the halves in the bottom of the dish (overlapping to fit).
- Sprinkle a forth of the shredded cheese evenly over the tortillas.
- Top with a third of the turkey mixture.
- Then a fourth of the remaining enchilada sauce.
- Repeat making two more layers of tortillas, cheese, turkey mixture and sauce.
- Top with another layer of tortillas, then sauce then cheese.
- Bake for about 18 minutes, or until the cheese has melted.
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