I found this recipe from one of the fitness blogs I follow – Love The Burn. She features a Recipe of the Week on her blog and this is one of my favorites! I’ve made it several times with a couple of variations. I’ve traded out the corn tortillas for flour and it tastes wonderful. I made it most recently with very lean ground beef! YUM!
In order to make this comply with the DSP, exchange the tortillas with Ezekiel 4:9 Sprouted Grain Tortillas, exchange the reduced fat cheese for organic cheddar like the kind from Organic Valley, and you can easily make your own enchilada sauce to avoid sugar and non-organic ingredients.
- 1 1/2 lbs ground turkey
- 1/2 cup chopped onion
- 1 tbsp minced garlic
- 2 tbsp minced fresh oregano leaves (or 1 tbsp dried)
- 1/2 tsp ground cumin
- 1 tsp oil (I now use coconut oil, per DSP, for high heat cooking – don’t worry your food will not taste like coconuts!)
- 1 can (29 oz.) or (2 14.5 oz cans) red enchilada sauce
- 12 corn tortillas (6 in. size)
- 2 cups reduced fat shredded cheddar cheese
In a 5-6 qt. pot over med-high heat stir in turkey, onion, garlic, oregano, and cumin in the oil. Cook until turkey is no longer pink, approx. 4 min. Stir in 1 cup of enchilada sauce and add salt to taste. Reduce heat and let simmer.
Cut all the tortillas in half. Arrange 1/4th of the halves over the bottom of a shallow 3 qt. casserole dish, overlapping them to fit.
Sprinkle 1/4th of the cheese envely over the tortillas, then top with 1/3rd of the turkey mixture and 1/4th of the remaining enchilada sauce, spreading each level evenly. Repeat to make two more layers of tortillas, cheese, turkey and sauce; tope with another layer of tortillas and sauce, then cheese.
Bake at 425 degrees until cheese is milted and casserole is hot in the center, approx. 19-20 min. Sprinkle with chopped cilantro. Enjoy!