QUICK TURKEY ENCHILADA BAKE1 (10 ounce) can enchilada sauce
1 1/2 cups bottled salsa, preferably with smoky chipotle flavor
1 tablespoon plus 1 1/2 teaspoons vegetable oil
2 medium onions, thinly sliced
1 pound lean ground turkey
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper
5 corn tortillas, torn into pieces
3/4 cup each, grated: Cheddar cheese, Monterey Jack cheese
FOR SERVING:Chopped iceberg or romaine lettuce
Seeded, chopped tomato
Heat oven to 375 degrees F.
Stir together enchilada sauce and salsa. Set aside.
Heat oil in medium non-stick skillet over medium heat. Add onion; cook 4 minutes. Add turkey; cook, breaking up with spatula, until no longer pink, about 5 minutes.
Stir in chili powder, cumin, salt, pepper to taste and 1/4 cup of the sauce-salsa mix. Simmer 2 minutes.
Spread about half of corn tortilla pieces in bottom of 8- or 9-inch square baking pan sprayed with non-stick vegetable oil spray. Top with turkey filling; sprinkle with 1/4 cup of each cheese. Top with remaining tortilla pieces. Pour sauce over top; sprinkle with remaining cheese.
Bake until hot and cheese is browned, about 20 minutes.
Sprinkle lettuce and tomato on top and serve.
Makes 4 servings
Source:
Jane Butel's Quick and Easy Southwestern Cookbook