Xochipilli's Enchilada Casserole

Name: Xochipilli's Enchilada Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs ground turkey breast; 1/2 cup onion, chopped; 1 tablespoon garlic, minced; 2 tablespoons fresh oregano leaves, minced or 1 tablespoon dried oregano; 1/2 teaspoon ground cumin; 1 teaspoon salad oil; 1 (28 ounce) red enchilada sauce (La Victoria Red Chile Sauce); salt, to taste; 12 (6 inch) corn tortillas; 2 cups monterey jack cheese, shredded; fresh cilantro, chopped (garnish)

Submitted by Member 610488

"This is from a local Mexican restaurant. This is offered as a special after Thanksgiving and before Christmas."

Download

Ready In:: 40mins
Ingredients:: 11
Serves:: 8-10

ingredients

1 ¹⁄₂ lbs ground turkey breast
¹⁄₂ cup onion, chopped
1 tablespoon garlic, minced
2 tablespoons fresh oregano leaves, minced or 1 tablespoon dried oregano
¹⁄₂ teaspoon ground cumin
1 teaspoon salad oil
1 (28 ounce) red enchilada sauce (La Victoria Red Chile Sauce)
salt, to taste
12 (6 inch) corn tortillas
2 cups monterey jack cheese, shredded
fresh cilantro, chopped (garnish)

directions

In a 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink (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 425 degree F oven until cheese is melted and casserole is hot in the center (18 to 20 minutes). Sprinkle with chopped cilantro.