Turkey Enchilada Casserole

September 22, 2008 at 9:31 pm (Uncategorized) (, , , )

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Blogging from my aunt’s tonight. She treated me to dinner tonight, I just helped with the assembling. But we have always enjoyed this recipe, so I thought that it would be nice to share.

Turkey Enchilada Casserole
My Aunt, courtesy of an old Sunset magazine.


1.5 lbs ground turkey
1/2 cup chopped onion
1 Tablespoon garlic, minced
2 Tablespoons minced fresh oregano leaves (or 1 Tablespoon dried)
1/2 teaspoon ground cumin
1 29 oz can enchilada sauce, divided
12 corn tortillas (6 in wide)
2 cups reduced-fat jack cheese (we used a Mexican blend)
Chopped fresh Cilantro
sour cream


  1. Cook ground turkey with onion until the turkey is no longer pink.
  2. Drain any excess fat. Add garlic, oregano, cumin. Cook for 30 seconds.
  3. Stir in 1 cup of the enchilada sauce. Add salt to taste.
  4. Preheat the oven to 425 degrees.
  5. Cut tortillas in half. Arrange a fourth of the halfs evenly over a bottom of a shallow 3-quart casserole, overlapping to fit.
  6. Sprinkle a quarter 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 at each level.
  7. Repeat to make two more layers of tortillas, cheese, turkey, and sauce.
  8. Top with another layer of tortillas, sauce, then cheese.
  9. Bake uncovered for 18-20 minutes, until cheese is melted and the casserole is hot in the center.
  10. Top with chopped cilantro, serve and enjoy!

Good food, good company, great evening. Complete with Dancing with the Stars.


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