TURKEY ENCHILADA CASSEROLE

Ingredients

·       1 tablespoon minced garlic

·       1/2 teaspoon ground cumin

·       1 teaspoon salad oil

·       1/2 cup chopped onion 

·       12 corn tortillas (6 in. wide)

·       2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

·       1 1/2 pounds ground turkey breast 

·       Chopped fresh cilantro

·       1 can (29 oz.) red enchilada sauce

·       Salt

·       2 cups shredded jack cheese (8 oz.)

Preparation

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.