Prep 10 mins
Cook 30 mins
This is from a local Mexican restaurant. This is offered as a special after Thanksgiving and before Christmas.
- 1 1⁄2 lbs ground turkey breast
- 1⁄2 cup onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons fresh oregano leaves, minced or 1 tablespoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salad oil
- 1 (28 ounce) red enchilada sauce (La Victoria Red Chile Sauce)
- salt, to taste
- 12 (6 inch) corn tortillas
- 2 cups monterey jack cheese, shredded
- fresh cilantro, chopped (garnish)
- In a 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink (4 minutes). Stir in 1 cup enchilada sauce. Add salt to taste.
- 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.
- Bake in a 425 degree F oven until cheese is melted and casserole is hot in the center (18 to 20 minutes). Sprinkle with chopped cilantro.