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| Sorry, not the best photo! But rest assured, this is quite yummy! |
The recipe my mother has always used is a bit different from the one I now make for my own family. For instance, my mother's recipe uses ground beef and mine uses lean ground turkey. I also add cilantro to my recipe, which her recipe does not include. No worries ~ whether you make it with beef, turkey, or even ground chicken it will taste GREAT! Just remember to add a bit of olive oil or vegetable oil to the pan when you use turkey or chicken, as they are quite a bit leaner than ground beef.
My version of the recipe is below ~ enjoy!!!
PENNY'S ENCHILADA CASSEROLE
1 lb. ground turkey
1 can cream of chicken soup (I use the fat-free kind)
1 can mild enchilada sauce (the red kind, not the green stuff)
1 can chopped green chiles (do not drain)
1 can chopped green chiles (do not drain)
1 pkg. corn tortillas, quartered
1 small onion, chopped
2 Tbsp. fresh cilantro, chopped
2 cups Mexican blend shredded cheese or cheddar cheese
11/2 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. salt (I prefer sea salt or kosher salt)
1/4 tsp. salt (I prefer sea salt or kosher salt)
Preheat oven to 350 degrees. Spray large casserole dish with cooking spray (will make clean-up much easier!).
Take a large stack of corn tortillas and slice in half. Take those halves and slice in two. After slicing, you should have a bunch of little tortilla triangles.
In a large skillet, sautee the chopped onion in oil for several minutes. Add ground turkey and season it with the garlic powder, black pepper, and salt. Cook the turkey until no longer pink.
While the turkey is cooking, place a single layer of the tortilla triangles on the bottom of the casserole dish. (It's okay if they overlap some!)
When the turkey is cooked through, add the chopped green chiles and the chopped fresh cilantro to the skillet and cook for a couple of more minutes. Then stir in the cream of chicken soup and enchilada sauce. Continue to cook the mixture for a couple of minutes so the flavors meld. Turn off the heat.
As is you were making lasagna, you will layer the enchilada casserole in the following manner . . . layer of tortillas on bottom, place 2 or 3 large spoonfuls of turkey/soup mixture over the tortillas, then sprinkle shredded cheese on top on the turkey/soup mixture. Repeat layers. The top of the casserole should be topped with any remaining cheese.
Bake the casserole uncovered for 35 to 40 minutes until bubbly. Let sit for 5 minutes before serving.
When the turkey is cooked through, add the chopped green chiles and the chopped fresh cilantro to the skillet and cook for a couple of more minutes. Then stir in the cream of chicken soup and enchilada sauce. Continue to cook the mixture for a couple of minutes so the flavors meld. Turn off the heat.
As is you were making lasagna, you will layer the enchilada casserole in the following manner . . . layer of tortillas on bottom, place 2 or 3 large spoonfuls of turkey/soup mixture over the tortillas, then sprinkle shredded cheese on top on the turkey/soup mixture. Repeat layers. The top of the casserole should be topped with any remaining cheese.
Bake the casserole uncovered for 35 to 40 minutes until bubbly. Let sit for 5 minutes before serving.
