Turkey Enchilada Casserole


I can't imagine my life without the influence of Mexican heritage. When I was growing up Cinco de Mayo was one of my favorite times in elementary school.  The music, the dancing and most of all the food.  If I had to pick my favorite food it would be Mexican food hands down.  Give me some home-made tortillas, frijoles and cheese and I am a happy man. When I was five my mom actually taught me how to make flour tortillas and this was a skill that came in handy when I moved to Japan and buying tortilla at the marketing was certainly not an option.

Now Mexican food is not really known for being figure-friendly and when I found this recipe in my Weight Watcher's Take-Out Tonight cookbook I was skeptical.  How could one take the fat out of my favorite food and still have it be delicious?!  Well, this really does the trick.  While it is not authentic Mexican food, it has all the flavor and reminds me of a culture my life wouldn't be the same without.

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground skinless turkey breast
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 (10-ounce) cans enchilada sauce
  • 1 (4 1/2 ounce can) mild green chiles
  • 1 teaspoon red-wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 8 (6-inch) corn tortillas, halved
  • 1 cup shredded reduced-fat cheddar cheese
Instructions
  1. Preheat over to 375° F. Spray a 7x11-inch baking dish with nonstick spray; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oli., then add the turkey, half of the onions, half of the garlic, and 1/4 teaspoon of the salt.
  3. Cook breaking up the turkey with a wooden spoon until browned, about 8 minutes.
  4. Meanwhile, heat a medium nonstick saucepan over medium heat.  Swirl in the the remaining 1 teaspoon oil, then add the remaining onions, garlic, 1/4 teaspoon salt, the oregano, and cumin.
  5. Cook, stirring occasionally, until well softened, about 8 minutes.
  6. Stir in the enchilada sauce, chiles, and vinegar and bring to a boil.  
  7. Reduce heat and simmer, covered until the flavors are blended.  About 10 minutes.
  8. Remove from heat and stir in the cilantro.
  9. Arrange on-third of the tortilla halves in an overlapping layer on the bottom of the dish.
  10. Spoon one-third of the turkey misture over the top; top with one-third of the sauce and sprinkle one-third of the cheddar.  
  11. Repeat the layering twice.
  12. Cover the pan loosely with foil and bake for 20 minutes.
  13. Remove the foil and bake for 5 minutes longer or until the cheese in bubbly.
  14. Let stand for 10 minutes before serving.

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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