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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 6 quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink (4 minutes). Stir in 1 cup enchilada sauce. Add salt to taste. | 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. | 3. 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. | 4. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese. | 5. Bake in a 425 degree F oven until cheese is melted and casserole is hot in the center (18 to 20 minutes). Sprinkle with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast	1 1/2	1/2	ground	779.7618	0.9576	161.8348	10.1232
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
oregano leaf	2	tablespoons	minced	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salad oil	1	teaspoon		41.2533	0.0	0.0	4.6667
red enchilada sauce	1			84.9	13.7821	1.7546	2.5753
salt				-	-	-	-
corn tortilla	12			-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.