2 cups (8 oz) shredded jack cheese (or way more, or any kind of cheese)
Chopped fresh cilantro
Salt
Instructions
In a 5 - 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup of 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 dish, 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 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 oven until cheese is melted and casserole is hot in center, 18 - 20 minutes. Sprinkle with chopped cilantro.
Originally Submitted
8/20/2011
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