Xochipilli’s Enchilada Casserole

 

Ingredients for 8 servings:
1. 1 1/2 lbs ground turkey breast
2. 1/2 cup onion, chopped
3. 1 tablespoon garlic, minced
4. 2 tablespoons fresh oregano leaves, minced or 1 tablespoon dried oregano
5. 1/2 teaspoon ground cumin
6. 1 teaspoon salad oil
7. 1 (28 ounce) red enchilada sauce (La Victoria Red Chile Sauce)
8. salt, to taste
9. 12 (6 inch) corn tortillas
10. 2 cups monterey jack cheese, shredded
11. 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.

Enjoy your meal!

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