Turkey Enchilada Casserole.

Turkey Enchilada Casserole The end of the day fatigue often boost you over the edge and into a drive-thru window. But real, there are some really quick and easy recipes here to help you get a yummy and ideal meal on the table in no time.

You can have Turkey Enchilada Casserole using 13 ingredients or fewer. Here is how you achieve it.

Substances of Turkey Enchilada Casserole

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

These recipes make in some 60 minutes from initiate to finish, and 5 steps. Get ready to attend these recipes to get you by means of a occupied back-to-school season!. Here guides how you cook 5 stridesit.

Turkey Enchilada Casserole instructions

  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..

Cooking is activity are often run by everyone, but not everyone has expertise in making the maximum Turkey Enchilada Casserole, what are they?

How to do Turkey Enchilada Casserole to get results that are maximum

  1. Appointment olive oil, ground turkey breast, onion, chopped, garlic, minced, salt, dried oregano, ground cumin, (10oz each) enchilada sauce, (4 oz) green chiles, chopped, red wine vinegar, fresh cilantro, chopped, (6 inch) corn tortillas, halved, shredded reduced fat cheddar cheese, the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the content of the nutrition is still very good.
  2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to make Turkey Enchilada Casserole, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Preheat oven to 375°F. Spray a 7×11-inch baking dish with nonstick spray; set aside.. , 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.. , 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.. , 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.. , Per serving*218 calories, 6g fat, 2g sat fat, 49 mg cholesterol, 588 mg sodium, 20g carb, 2g fib, 21g prot, 168mg calc.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Turkey Enchilada Casserole? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the zucchini casserole recipe simple cooking recipes