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Enchilada Casserole Recipe

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Enchilada Casserole is a hearty satisfying entree. Marcia Schmiedt of Anchorage, Alaska shares the recipe.

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Enchilada Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

1 pound ground turkey
1-1/2 cups chopped onions
2 garlic cloves, minced
1 tablespoon plus 1/3 cup vegetable oil, divided
1/3 cup all-purpose flour
2 tablespoons chili powder
3/4 teaspoon seasoned salt
1/8 teaspoon pepper
4 cups water
12 corn tortillas (6 inches)
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups salsa

Directions

In a large skillet over medium heat, cook the turkey, onions and garlic in 1 tablespoon oil until no longer pink; drain. Sprinkle with the flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until reduced.
In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut nine tortillas in half. Place cut edge of one tortilla against each short side of a greased 11-in. x 7-in. baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center.
Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat sauce.
Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with salsa. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 430 calories, 27 g fat (9 g saturated fat), 63 mg cholesterol, 634 mg sodium, 29 g carbohydrate, 5 g fiber, 17 g protein.

Originally published as Enchilada Casserole in Taste of Home February/March 2001, p13

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