Page 84 - 201415_TOH_Cookbook

TURKEY
ENCHILADA
CASSEROLE
OBERST FAMILY, MONMOUTH, OR
INGREDIENTS
Serves 4 to 6
1 (16-ounce) can tomato sauce
1 (4-ounce) can chopped green chiles
1 garlic clove, minced
1 tablespoon chili powder or chipotle chili powder (or more, to taste)
1 teaspoon oregano 2 teaspoons ground cumin 1/4 teaspoon ground black pepper 8 ounces cooked turkey breast
(unsliced) 9 corn tortillas 1 medium yellow onion, chopped 1 (15.2-ounce) can whole kernel corn,
drained 1 (15-ounce) can unsalted black beans, drained and rinsed 1 1/2 cups grated cheddar cheese
“This is quick, easy and satisfying. And
it’s wonderful on a cold evening. We have made this dish for friends, especially when they have had an emergency and can’t cook. It always gets rave reviews. Also,
it’s a good idea to make a double batch; it freezes well. Recently we have been using chipotle chili powder because it adds a nice, slightly smoky flavor. Careful, though, that stuff can be hot!”
John and Sharon Oberst
PREPARATION
1. Preheat oven to 375°F. Lightly oil a 9- by 13-inch baking dish.
2. In a bowl, combine the tomato sauce, chiles, garlic, chili powder, oregano, cumin and pepper. Mix well.
3. Slice the turkey into 1/4 to 1/2-inch slices. Cut the slices into strips and then into cubes.
4. Line the base of the baking dish with 3 tortillas, overlapping them
as needed. Spread a third of the tomato sauce over the tortillas. Distribute half of the turkey across the tomato sauce, followed by half of the onion, half of the corn and half of the beans. Sprinkle 1/2 cup of the cheese over the top. Cover with three more tortillas. Spread half of the remaining sauce over the tortillas. Repeat with the remain- ing turkey, onion, corn and beans. Sprinkle with 1/2 cup of the cheese. Top with the remaining tortillas. Cover the tortillas with the remain- ing sauce and the remaining 1/2 cup of cheese.
5. Bake, uncovered, for 25 minutes or until bubbly.
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