Turkey Enchilada Casserole
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 1⁄2 lbs ground turkey breast
- 1 medium yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons canola oil
- 1 (19 ounce) can enchilada sauce
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with jalapenos
- 1 (11 ounce) can Mexican-style corn, drained
- 1 tablespoon enchilada seasoning
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons cumin
- 3⁄4 teaspoon paprika
- 1 teaspoon oregano
- 1 (10 ounce) package 6-inch corn tortillas
- 2 cups cheese, shredded Mexican four-cheese blend
- 8 tablespoons fresh cilantro, chopped
- 8 tablespoons green onions, chopped
directions
- Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink.
- Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here).
- Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish.
- Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.
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