Xochipilli's Enchilada Casserole

This is from a local Mexican restaurant. This is offered as a special after Thanksgiving and before Christmas.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 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)

Directions

1. 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.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.
3. 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.
4. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
5. 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.