TURKEY ENCHILADA CASSEROLE
Quick & easy enchiladas! Just layer tortillas with turkey & cheese, pop in the oven & you'll have a Turkey Enchilada Casserole that everyone will love.
Servings 6 servings
Ingredients
- 1 Tablespoon vegetable oil
- 1-½ lbs. ground turkey (chicken can also be used as can cooked shredded turkey or chicken)
- ½ large onion chopped
- 2 Tablespoons fresh oregano chopped
- ½ teaspoon cumin
- 1 4- oz can chopped green chiles drained
- 1 15.5- oz can black beans drained & rinsed (optional)
- 3 cups enchilada sauce
- 8- 10 " flour tortillas cut in half (corn can also be used but you will need a few more)
- 3 cups cheese (I used 1-½ cups jalapeno jack & 1-½ cups cheddar cheese)
- Garnish: Chopped fresh cilantro, sliced avocado, chopped green onions, chopped lettuce & tomatoes
Instructions
- Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with a non-stick spray.
- Heat oil in a large skillet. Cook turkey, onion, spices and green chiles together until turkey is cooked through. Note: If using cooked turkey, add after onion mixture has cooked.
- Add 1-½ cups enchilada sauce to cooked turkey, stir and set aside.
To assemble:
- Pour a small amount of enchilada sauce in bottom of prepared baking dish (just barely enough to cover). Lay 4 or 5 half-tortillas in bottom. Overlap them so the bottom is completely covered.
- Continue layering with ⅓ of turkey mixture, ⅓ of black beans if using, ¾ cup cheese. Repeat with layers 2 more times ending with cheese.
- Pour remaining enchilada sauce over all. Cover with aluminum foil.
- Bake for 30 minutes then remove from oven, uncover, sprinkle remaining ¾ cup cheese on top and bake for another 10 minutes. If you like your cheese browned like I do, place under broiler for 3-5 minutes.
- Serve with chopped lettuce & tomato and avocado slices.