Pastel Azteca (Turkey Enchilada Casserole)
This casserole is sort of like a Mexican lasagna, substituting corn tortillas for the pasta. It has all the great taste of enchiladas without the time and trouble of rolling each individual enchilada. The original recipe used chicken breasts but we made this variation to create a Mexican inspired dish for Thanksgiving.
Ingredients
- 1 1/2 pd turkey breast chopped into small piece (or ground)
- 1/2 cup yellow onion chopped
- 1 tbsp garlic minced
- 2 tbsp oregano leaves, or 1 tbsp dried
- 1/2 tsp ground cumin
- 1 tsp olive oil
- 1 can enchilada spice blend
- salt
- 12 corn tortillas 6 in. wide
- 2 cups monterey jack cheese
- cilantro (leaves) chopped
Instructions
- 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 F (220 C) regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
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