1 1\/2 lb. ground turkey breast
\n1\/2 C. chopped onion
\n1 T. minced garlic
\n2 T. minced fresh oregano leaves or 1 T. dried
\n1\/2 tsp. ground cumin
\n1 tsp. salad oil
\n1 can (29 oz.) red enchilada sauce
\nSalt
\n12 corn tortillas (6 in. wide)
\n2 C. shredded reduced-fat jack cheese (8 oz.)
\nChopped fresh cilantro<\/p>\n
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 C. enchilada sauce. Add salt to taste. 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. Bake in a 425\u00b0 regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.<\/p>\n
Yield: 8 servings
\nCalories: 249
\nFat: 5.7g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. ground turkey breast 1\/2 C. chopped onion 1 T. minced garlic 2 T. minced fresh oregano leaves or 1 T. dried 1\/2 tsp. ground cumin 1 tsp. salad oil 1 can (29 oz.) red enchilada sauce Salt 12 corn tortillas (6 in. wide) 2 C. shredded reduced-fat jack cheese (8 oz.) Chopped fresh cilantro In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and…<\/p>\n