Wednesday, January 30, 2008

Turkey Enchilada Pie

I struggle whether I should call this a pie or a casserole, but in any case... in the New Mexico region, enchiladas are often made 'lasagna style' where tortillas are layered and the resulting dish is cut into pieces rather than the rolled up enchiladas many of us are used to seeing. This is a great recipe in which to use leftover meat. I made the enchiladas with the roasted turkey I had cooked for the pretzel sandwiches, though I have used leftover grilled chicken before and it was equally as tasty.
I forgot to take a picture of the dish, so I'll have to take a look in the fridge and see if these are still presentable. Here's the recipe in the meantime:

Turkey Enchilada Casserole - Pie
3 cups shredded or chopped, cooked turkey (i.e leftovers!)
1/2 cup chopped onion
1 tablespoon minced garlic
1 tablespoon dried oregano
1/2 teaspoon ground cumin
1 can (19 oz.) red enchilada sauce
salt & pepper, to taste
6 flour tortillas (soft taco size)
2 cups shredded reduced-fat Mexican blend cheese (8 oz.)
1 can refried beans (i used fat free)
1 tsp olive oil
Chopped fresh cilantro

Preheat oven to 425 degrees.
In a skillet over high heat, saute onion, garlic, oregano, and cumin in olive oil until onions are translucent, about 4 minutes. Stir in 1 cup enchilada sauce and chopped turkey. Add salt and pepper to taste. Remove from heat.

Cut tortillas in half and arrange enough tortillas to cover bottom of 9x14 inch baking dish, overlapping to fit. Spread a thin layer of refried beans over the tortillas. Sprinkle cheese evenly over the tortillas, then top with half of the turkey mixture. Drizzle enchilada sauce evenly over turkey. Repeat to make another layer of tortillas, beans, cheese, turkey mixture, and sauce; top with another layer of tortillas and cover with remaining sauce, then cheese.

Bake for 18 - 20 minutes, until cheese is melted and casserole is hot in the center. Sprinkle with chopped fresh cilantro.

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