Prep 25 mins
Cook 18 mins
You can prepare this complete casserole and chill until ready to bake, the baked casserole even tastes better the following day after the flavor have had time to blend. You can use as much ground turkey or ground chicken and enchilada sauce as you desire the amounts stated are really only a guideline.
- 2 tablespoons vegetable oil
- 2 lbs ground turkey (or use a little less if desired)
- 1 small onion, chopped
- 1 tablespoon fresh garlic
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1⁄2-1 teaspoon cayenne pepper (optional)
- salt and pepper
- 1 (29 ounce) can red enchilada sauce (or use my Kittencal's Red Enchilada or Taco Sauce, you can use as much as desired)
- 12 (6 inch) corn tortillas
- 3 -4 cups grated monterey jack cheese (or use a mexi-blend cheese)
- Set oven to 400 degrees.
- Grease a 3-quart casserole dish.
- In a large skillet heat oil, then add onion, garlic, oregano and cumin powder; cook for 2 minutes.
- Add in the ground turkey; cook until no longer pink (about 4 minutes).
- Stir in about 1 cup red enchilada sauce and salt, pepper and cayenne (if using) to taste; simmer for 3-4 minutes, then remove from heat.
- Cut the tortillas in half and arrange a forth of the halves in the bottom of the dish (overlapping to fit).
- Sprinkle a forth of the shredded cheese evenly over the tortillas.
- Top with a third of the turkey mixture.
- Then a fourth of the remaining enchilada sauce.
- Repeat making two more layers of tortillas, cheese, turkey mixture and sauce.
- Top with another layer of tortillas, then sauce then cheese.
- Bake for about 18 minutes, or until the cheese has melted.
Great recipe! I added sour cream to the middle layer to lessen the bite of all the spices. It was great!!