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"RE: OTCC Extra Credit Enchiladalasagna" Posted by Karchita on 01-09-12 at 04:24 PM
I make something really similar that I have posted here before (*waves to Sharina*), but with beans and corn and less meat and cheese. I also never have preheated the tortillas. They get nice and soft when they bake. It's a wonderful recipe that I got from a friend who used to always bring it to potlucks. Enchilada Casserole 1 pound ground turkey 1/2 chopped onion 2 cloves minced garlic 1 diced poblano pepper three diced tomatillos 2 tablespoons fresh oregano (or 1 tablespoon dried) 1/2 teaspoon ground cumin 1 teaspoon salad oil 1 can (29 ounces) enchilada sauce (or part diced tomatoes or tomato puree) salt 12 corn tortillas (6” wide) 2 cups shredded jack cheese (or cheddar) 1-1 1/2 cups (or one can) cooked pinto, black, or refried beans 1 cup frozen corn sour cream and fresh cilantro for garnish Cook turkey, onion, garlic, peppers, tomatillos, oregano, and cumin in salad oil until turkey is no longer pink. Add half the enchilada sauce and salt to taste. Cut tortillas in half. Arrange eight halves in bottom of large casserole dish, overlapping to fit. Sprinkle 1/3 of cheese over the tortillas, then 1/2 of the turkey mixture and 1/3 of remaining enchilada sauce, and all of the corn, spreading evenly. Repeat layers of tortillas, cheese, turkey, sauce and add beans. Top with tortillas, sauce and cheese. Bake at 425 for 20-30 minutes. Sprinkle cilantro on top and serve with sour cream.