Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 453.9
- Total Fat: 17.6 g
- Cholesterol: 100.0 mg
- Sodium: 1,314.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 2.3 g
- Protein: 34.8 g
View full nutritional breakdown of Turkey Enchilada Casserole calories by ingredient
Turkey Enchilada Casserole
Submitted by: SHIMMERINGFADESNumber of Servings: 4
Ingredients
-
Ground turkey, 93% lean, 16 oz
Onions, 1/3 cup, chopped
Dried Oregano, 2 tsp
Cumin - ground 1/4 tsp
12 corn tortillas
Kraft Shredded 2% Mexican Four Cheese blend, 1.33 cup
29 oz can red enchilada sauce
Tips
Directions
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, 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.
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.
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