Turkey Enchilada Casserole

Ingredients:
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried oregano
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

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
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
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

Yield: 8 - 10 servings