Turkey Enchilada Casserole

This Turkey Enchilada Casserole is a great main dish to enjoy with friends or family. This recipe will make enough for 8 to 10 servings. What you need: 1 1/2 pounds of ground turkey breast 1 teaspoon of salad oil 1/2 cup of chopped onion 1 can (about 29 oz.) of red enchilada sauce 1 tablespoon of minced garlic 12 corn tortillas (about 6 inches wide) 2 tablespoons of minced and fresh oregano leaves(if fresh are not available you can substitute with 1 tablespoon of dried leaves) 2 cups (8 oz.) of reduced-fat jack cheese (shredded) 1/2 teaspoon of ground cumin Fresh chopped cilantro Salt as per taste 1. Take a five to six quart pan and add the turkey, garlic, onion, cumin, and oregano in oil and stir over high heat for about four minutes. The turkey should lose its pink color and become crumbly. Add one cup of enchilada sauce and salt as per your taste, and stir. 2. Take the tortillas and cut each of them into half. Place one fourth of the halves evenly at the bottom of a three quart shallow casserole. The tortilla halves can be overlapped to make them fir into the casserole. Take one fourth of the cheese and sprinkle evenly over the tortillas. Add a layer of one third of the turkey mixture and one fourth of the remaining sauce, spreading them properly. Repeat the same to make 2 more layers of tortillas, turkey mixture, cheese, and sauce. Top it off with one more layer of tortillas, sauce, and cheese. 3. Bake in a 425° convection oven for about eighteen to twenty minutes. The cheese should have melted and the casserole should have turned hot in the center. Sprinkle the chopped cilantro on top. Convection ovens are known for their better heating environment and you can get some good convection ovens here. The dish is ready to be served. If desired the dish can be served with reduced fat sour cream.

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