This delicious and easy recipe is perfect for when you want classic enchilada flavors without the hassle of rolling and assembling them. In this casserole we layer flavorful turkey and enchilada sauce with monterey jack cheese and corn tortillas. The casserole is then roasted until the layers meld and the cheese is melty. Note: We do not recommend using ground turkey breast, as it is too lean.
Turkey Enchilada Casserole
Ingredients
- 1 tbsp vegetable oil
- ½ cup finely chopped white onion
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 lb ground turkey, 85% lean
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded monterey jack cheese, divided
- 5 (6″) corn tortillas
- 4 lime wedges
- ¼ cup cilantro leaves
Directions
1) Heat 1 tbsp vegetable oil in a medium skillet over medium heat until shimmering. Add ½ cup onion, 2 chopped garlic cloves, and ½ tsp salt and cook until softened, about 5 minutes.
2) Add 2 tsp cumin and 1 lb turkey and cook until no longer pink, about 5 minutes more. Stir in the enchilada sauce and cook until slightly reduced, about 1 minute. Remove skillet from heat and set aside.
3) Spray a Suvie pan with cooking spray. Spoon half the turkey mixture over the bottom of the pan, followed by half the tortillas, cutting or tearing the tortillas as needed to fit. Sprinkle 1 cup cheese over the tortillas. Repeat with remaining turkey, tortillas, and cheese. Place pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 30 minutes
Top Zone: None
4) Remove casserole from Suvie and set aside to cool for 5 minutes. Cut into pieces and serve with lime wedges and cilantro.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 500, Total Fat 32g, Total Carbohydrates 21g, Total Sodium 950mg, Total Protein 32g.
