Turkey Enchilada Casserole.
You can Cook Turkey Enchilada Casserole using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Turkey Enchilada Casserole
- What You needis 2 tsp of olive oil.
- Lets Go Prepare 1 lb of ground turkey breast.
- Lets Go Prepare 1 large of onion, chopped.
- Lets Go Prepare 2 clove of garlic, minced.
- What You needis 1/2 tsp of salt.
- What You needis 1 tsp of dried oregano.
- What You needis 1/4 tsp of ground cumin.
- What You needis 2 can of (10oz each) enchilada sauce.
- What You needis 1 can of (4 oz) green chiles, chopped.
- Lets Go Prepare 1 tsp of red wine vinegar.
- What You needis 1/4 cup of fresh cilantro, chopped.
- Lets Go Prepare 8 each of (6 inch) corn tortillas, halved.
- It's 1 cup of shredded reduced fat cheddar cheese.
Turkey Enchilada Casserole instructions
- Preheat oven to 375°F. Spray a 7×11-inch baking dish with nonstick spray; set aside..
- Heat a large nonstick skillet over medium-high heat. Swirl in 1 tspn of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 tspn of salt. Cook until browned, about 8 mins..
- Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in remaining oil, then add remaining onions, garlic, 1/4 tspn salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, aabout 8 mins. Stir in enchilada sauce, green chiles, and vinegar; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended, about 10 mins. Remove from heat and stir in cilantro..
- Arrange 1/3 tortilla halves in an overlapping layer on bottom of dish. Spoon 1/3 of turkey mixture over the top; top with 1/3 of sauce and sprinkle with 1/3 of cheese. Repeat the layering twice. Cover the pan loosely with foil and bake 20 mins. Remove foil and bake 5 mins longer or until cheese is bubbly. Let stand 10 mins before serving..
- Per serving*218 calories, 6g fat, 2g sat fat, 49 mg cholesterol, 588 mg sodium, 20g carb, 2g fib, 21g prot, 168mg calc..