Prep 10 mins
Cook 40 mins
This is a great make ahead of time and bake off later that day or the next day type of dish, which can make life so easy....and only 4 points per serving too.
- 2 teaspoons olive oil
- 1 lb turkey, ground
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 2 (10 ounce) cans enchilada sauce
- 1 (4 1/2 ounce) canmild green chilies
- 1 teaspoon red wine vinegar
- 1⁄4 cup fresh coriander, chopped
- 8 (6 inch) corn tortillas, halved
- 1 cup low-fat cheddar cheese, grated
- Preheat the oven to 375 degrees F. Spray a 7 x 11" baking dish with non stick spray.
- Heat 1 tsp of the oil in a large non stick fry pan, then add the turkey, half of the onion, half of the garlic and 1/4 tsp of the salt. Cook, breaking up the turkey with a wooden spoon until browned.
- In a non stick saucepan heat the remaining teaspoon of oil, then add the remaining onion, garlic, salt, oregano and cumin.Cook until well softened stirring occasionally, Add the enchilada sauce, chillies and vinegar and bring to the boil. Reduce the heat and simmer, covered for about 10 minutes. Remove from the heat and stir in the coriander.
- Arrange 1/3 of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon 1/3 of the turkey mixture over the top then 1/3 of the sauce then top with 1/3 of the cheese.
- Repeat the layering twice, then cover loosely with foil and bake for 20 minutes,then remove foil and bake a further 5 minutes until cheese is bubbling. Allow to stand for 10 minutes before serving.
This is a great casserole. It was just the thing we had been craving and I like the fact that it is not loaded down with cheese. Simple to make and very flavorful -- I used Hatch brand enchilada sauce which has a very distinctive New Mexico taste to it. I served this dish with some Mexican rice and sliced avocados/tomatoes on the side. Made for PRMR, February, 2013.
Very good casserole which we enjoyed with cornbread and salad. Made as directed with the one exception of using balsamic vinegar instead of the vinegar mentioned (out of). Thanks for sharing!
I believe this is the first time I've made enchiladas with corn tortillas ~ For me it's usually the white flour kind, & rolled up, too! Anyway, it's always nice to try things a little differently, & I must say that we were thoroughly satisfied with this delicious casserole! Served it when we had a couple over for dinner & all were very complementary of your recipe (well, & my cooking)! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]