Stacked Enchilada Casserole

Debbie Martell November 6, 2009

Ingredients

• 2 cloves garlic, minced
• 1 small onion, diced
• 1 1/4 lbs 93% fat-free ground turkey
• 5 tbsp chili powder
• 24 white corn tortillas
• 2 (29-oz) cans mild enchilada sauce
• 8 oz shredded mozzarella cheese
• 8 oz shredded cheddar
• salt and pepper

Preparation

1. Preheat oven to 425 degrees.
2. Saute 2 cloves of minced garlic and 1 diced onion in a large pan for 30 seconds.  
3. Add 1 1/4 pounds of 93% fat-free ground turkey, and cook until meat is no longer pink. 
4. Season with 5 tablespoons of chili powder, salt and pepper.  Put aside. 
5. Spray the lasagna pan with non-stick cooking spray.
6. Set aside 2 ounces of each cheese for later use.
7. Lay down a layer of mild enchilada sauce in the pan, follow with a layer of tortillas, meat, and a sprinkling of both cheeses.
8. Repeat until all of the ingredients are used up.
9. Top with 2 ounces of each cheese.
10. Cover with plastic wrap, then foil. 
11. Bake for 20 minutes. 
12. Remove the plastic wrap and foil and bake for an additional 10-15 minutes.
13. Let cool for 30 minutes to allow casserole to set.

Tags: Food, Dinner, Cooking, Recipes

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