"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Turkey Enchilada Casserole Recipe

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This recipe for Turkey Enchilada Casserole, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Ahmanson Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1½ lbs. ground turkey
½ cup onion, chopped
1 T. garlic, minced
1 T. dried oregano
½ tsp ground cumin
1 tsp. vegetable oil
1 (29oz) can red enchilada sauce
12 corn tortillas
2 cups jack cheese- shredded (8oz bag)

Directions:
Directions:
Heat oil and add turkey, onion, garlic, oregano, and cumin. Cook and stir until turkey is no longer pink. Add one cup of the enchilada sauce (reserve rest for later). Add salt to taste. Cut tortillas in half. Arrange 6 halves of tortilla on the bottom of a 3 qt. casserole, overlapping to fit. Sprinkle a half cup of the cheese over the tortillas then top with 1/3 of the turkey mixture and ¼ of the enchilada sauce spreading each level. Don’t worry about exact amounts. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce. Top with another layer of tortillas and sauce, then cheese. Bake at 425° for 20 minutes or until casserole is hot in the middle & cheese is bubbling.

Serves 8.

 

 

 

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