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Turkey Enchilada Casserole
7 PointsPlus Per Serving
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
12 corn tortillas (6 in. wide)
2 cups shredded jack cheese (8 oz.)
Chopped fresh cilantro
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.
Makes 8 Equal Servings
Nutritional Info: Calories 270; Carbs 26g; Protein 25g; Fat 7.2g; Fiber 2.8g
DASH Diet Recipes