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Alright, don’t linger, let’s practice this turkey enchilada casserole formula with 13 components which are surely easy to receive, and we have to process them at the very least through 5 tips. You should invest a while on this, so the resulting food could be perfect.

Composition - Turkey Enchilada Casserole:

1. Make ready 2 tsp olive oil
2. Need 1 lb for ground turkey breast
3. Need 1 large of onion, chopped
4. Take 2 clove for garlic, minced
5. Prepare 1/2 tsp for salt
6. Take 1 tsp of dried oregano
7. You need 1/4 tsp - ground cumin
8. Need 2 can - (10oz each) enchilada sauce
9. Get 1 can of (4 oz) green chiles, chopped
10. Take 1 tsp - red wine vinegar
11. Make ready 1/4 cup for fresh cilantro, chopped
12. Prepare 8 each - (6 inch) corn tortillas, halved
13. Require 1 cup for shredded reduced fat cheddar cheese

Turkey Enchilada Casserole process:

1. Preheat oven to 375°F. Spray a 7×11-inch baking dish with nonstick spray; set aside.
2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 tspn of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 tspn of salt. Cook until browned, about 8 mins.
3. Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in remaining oil, then add remaining onions, garlic, 1/4 tspn salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, aabout 8 mins. Stir in enchilada sauce, green chiles, and vinegar; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended, about 10 mins. Remove from heat and stir in cilantro.
4. Arrange 1/3 tortilla halves in an overlapping layer on bottom of dish. Spoon 1/3 of turkey mixture over the top; top with 1/3 of sauce and sprinkle with 1/3 of cheese. Repeat the layering twice. Cover the pan loosely with foil and bake 20 mins. Remove foil and bake 5 mins longer or until cheese is bubbly. Let stand 10 mins before serving.
5. Per serving*218 calories, 6g fat, 2g sat fat, 49 mg cholesterol, 588 mg sodium, 20g carb, 2g fib, 21g prot, 168mg calc.

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