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Turkey Enchilada Casserole Recipe

   
 

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     Turkey Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   8

Ingredients
2 teaspoons olive oil
1 pound ground skinless turkey breast
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1 (4 1/2-ounce) can chopped mild green chiles
 
1 teaspoon red-wine vinegar
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas, halved
1 cup shredded reduced-fat cheddar cheese

Instructions
Preheat the oven to 375 degrees F. Spray a 9x11 inch baking dish with nonstick spray; set aside.
Heat a large nonstick skillet over a medium-high heat. Swirl in 1 teaspoon of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 teaspoon of the salt. Cook, breaking up the turkey with a wooden spoon until browned, about 8 minutes.
Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in the remaining 1 teaspoon oil, then add the remaining onions, garlic, 1/4 teaspoon salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, about 8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the hear and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-half of the turkey mixture over the top; top with one-half of the sauce and sprinkle with one-half of the cheese. Repeat the layering. Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake 5 minutes longer or until the cheese is bubbly. Let stand 10 minutes before serving.


Originally Submitted
6/29/2010





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