Prep 10 mins
Cook 30 mins
I like this as comfort food - it isn't gourmet, but it is easy to make, and I like the taste of it pretty all right, especially when I am in the mood for Mexican. The key to this recipe is getting GOOD enchilada sauce - you won't be happy with the normal, Americanized El Paso brand, etc. Go to the Mexican food aisle and get some of their sauce. Additionally, good corn tortillas are also very, very important, and the cheaper ones are rubbery (mission brands aren't good). All spice amounts are general, and should be modified to taste ( you should start with less and build the sauce up to the taste you like with these seasonings). This will be pretty mild as suggested, I would start with what is below and build from there.
- 1 1⁄2 lbs ground turkey breast
- 1 medium yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons canola oil
- 1 (19 ounce) can enchilada sauce
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with jalapenos
- 1 (11 ounce) can Mexican-style corn, drained
- 1 tablespoon enchilada seasoning
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons cumin
- 3⁄4 teaspoon paprika
- 1 teaspoon oregano
- 1 (10 ounce) package 6-inch corn tortillas
- 2 cups cheese, shredded Mexican four-cheese blend
- 8 tablespoons fresh cilantro, chopped
- 8 tablespoons green onions, chopped
- Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink.
- Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here).
- Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish.
- Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.
My family loves this. It's so good there's hardly ever any leftovers!