Turkey Enchilada Casserole

Ingrédients

• 1/2 cuillère à café cumin
• 8 cuillères à café, écrasées oregano
• 1 cuillère à café olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 tasse, haché onion
• 2 cups reduced-fat shredded jack cheese
• 3 1/2 cups enchilada sauce
• 20 oz ground turkey breast
• 4 tsp minced garlic
• 12 corn tortillas

Directives

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.
2. Stir in 1 cup enchilada sauce. Add salt to taste.
3. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.
4. Sprinkle a 1/4 of the cheese evenly over the tortillas, then top with 1/3 of the turkey mixture and a 1/4 of the remaining enchilada sauce, spreading each level.
5. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
6. Bake in a 425° F (210° C) regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.
7. Sprinkle with chopped cilantro.