Seems like casseroles are a typical family dinner- mix a few ingredients together, layer them in a big pan and stick it in the oven, they're simple and easily feed a crowd!
Us Foster kids grew up on enchilada casserole, tuna pasta casserole, lasagna casseroles, and other different assortments of the popular dish. Now that I'm a little more nutritionally informed, I'm well aware that these casseroles are not easy on hips or thighs. Sour cream, full-fat cheese, fattening ground-beef are only a few of the ingredients that concoct these calorie monsters.
But not all casseroles are created equal; even though they may taste like it! This recipe calls for ground turkey which is leaner and healthier than its red-meat cousin, ground-beef. I PROMISE that not you, or anyone else will be able to tell the difference. In addition, this healthier version has reduced-fat cheeses and corn tortillas, but is loaded with flavors and spices to vamp up the taste factor. My family and I thought this was SO yummy, I've already made it twice within the past month!
Yield: Makes 8-10 servings
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil or olive oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro
1. In a 5- to 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 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. 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. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro. If desired, serve with sour cream.