Turkey Enchilada Casserole

Name: Turkey Enchilada Casserole
Ingredients: 1 1/2 lbs ground turkey breast; 1 medium yellow onion, chopped; 1 tablespoon garlic, minced; 2 tablespoons canola oil; 1 (19 ounce) can enchilada sauce; 1 (16 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes with jalapenos; 1 (11 ounce) can Mexican-style corn, drained; 1 tablespoon enchilada seasoning; 1 teaspoon chili powder; 1 1/2 teaspoons cumin; 3/4 teaspoon paprika; 1 teaspoon oregano; 1 (10 ounce) package 6-inch corn tortillas; 2 cups cheese, shredded Mexican four-cheese blend; 8 tablespoons fresh cilantro, chopped; 8 tablespoons green onions, chopped

17 ingredients

4 steps

Ingredients

1 1/2 lbs ground turkey breast
1 medium yellow onion, chopped
1 tablespoon garlic, minced
2 tablespoons canola oil
1 (19 ounce) can enchilada sauce
1 (16 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 (11 ounce) can Mexican-style corn, drained
1 tablespoon enchilada seasoning
1 teaspoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package 6-inch corn tortillas
2 cups cheese, shredded Mexican four-cheese blend
8 tablespoons fresh cilantro, chopped
8 tablespoons green onions, chopped

Directions

1

Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink.
2

Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here).
3

Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish.
4

Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.