Recipe by Noo
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.
Top Review by DailyInspiration
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.
- 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
Directions See How It's Made
- 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.