After our disaster of a dinner earlier this week, it was time for something that would come out well. And although we had not tried the Turkey Enchilada Casserole before, we had a good feeling that we would like it.
It's right in our culinary wheelhouse: Southwestern, simple, great seasonings. So of course we had to give it a go. And we're glad we did.
Combine the turkey, onions, garlic, oregano and cumin in salad or vegetable oil until the turkey is cooked. Then add 1 cup of the enchilada sauce.
Now it's time to layer. Start with the half-cut tortillas, then add the turkey, then the cheese, then more enchilada sauce. Repeat. (Since we baked this in a 9-by-13-inch dish, we had just 2 layers instead of 3.)
Bake at 425 degrees for 18 to 20 minutes.
We did not have any cilantro, so I used a dash of parsley for a garnish. We also served this with a dollop of sour cream, which -- even though the recipe does not indicate it -- is wholly necessary, in our opinion.
This was a meal that will certainly be cooked again in our home. The tenderness of the corn tortillas was a highlight for me. And the sauce and turkey were excellent, too. And, of course, the contrast between the cool sour cream and the piping hot turkey and sauce provided a wonderful blend.
I would love to try this again, but use less turkey and instead use some black beans. It would also be a great way to cut down on the grocery bill for this meal.