|Servings||Prep Time||Cook Time|
|8||15 mins||45 mins|
|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.|
|2.||Stir in 1 cup enchilada sauce. Add salt to taste.|
|3.||Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.|
|4.||Sprinkle a 1/4 of the cheese evenly over the tortillas, then top with 1/3 of the turkey mixture and a 1/4 of the remaining enchilada sauce, spreading each level.|
|5.||Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.|
|6.||Bake in a 425° F (210° C) regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.|
|7.||Sprinkle with chopped cilantro.|
There are 301 calories in 1 serving of Turkey Enchilada Casserole.
Calorie split: 32% fat, 33% carbs, 36% protein.
|Serving Size||1 serving|