Turkey Enchilada Casserole

Ingredients

·     1 1/2 pounds ground turkey breast  

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·     1/2 cup chopped onion  

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·      1 tablespoon minced garlic

·       2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

·     1/2 teaspoon ground cumin

·     1 teaspoon salad oil

·      1 can (29 oz.) red enchilada sauce

·      Salt

·    12 corn tortillas (6 in. wide)

·    2 cups shredded reduced-fat jack cheese (8 oz.)

·     Chopped fresh cilantro

Preparation

1. 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. Stir in 1 cup enchilada sauce. Add salt to taste.

2. 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3.  3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.