Cooking ~ How to Cook Turkey Enchilada Casserole

Turkey Enchilada CasseroleI don't eat a lot of Ground Turkey so my recipes are limited when it comes to preparing dishes with Ground Turkey.  As usual, I went to Krista Kooks to see what dishes she had prepared and wolla... I loved this  Turkey Enchilada Casserole with all the ingredients to make it on the spot.  I was very pleased with how it came out so she get's a thumb's up on this one.

Turkey Enchilada Casserole
1 1/2 pounds ground turkey breast (Krista Kooks used closer to a pound)
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 Mexican Spice Blend
1/2 teaspoon Chili Powder
1 (4-ounce) can chopped green chilies
1 can (20 oz.) red enchilada sauce
Salt to taste
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

1) In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, cumin, Mexican spice blend, Chili powder,  and green chiles until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. 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.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Turkey Enchilada Casserole