You are here

Firecracker Enchilada Casserole

Trusted.Chef's picture
<p><a href="http://www.flickr.com/photos/mastermaq/3773548211/">Image Credit</a></p>
Ingredients
  Ground turkey 1 Pound
  Onion 1 , chopped
  Onion 1
  Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Mexicorn 12 Ounce, drained (1 Can)
  Canned mexicorn 12 Ounce, drained (1 Can)
  Enchilada sauce 10 Ounce (1 Can)
  Mild enchilada sauce 1 Can (10 oz)
  Chili powder 1⁄2 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Corn tortillas 12
  Mozzarella cheese 1 1⁄2 Cup (24 tbs), shredded
  Part-skim mozzarella cheese 1 1⁄2 Cup (24 tbs), shredded
  Lettuce 1 Cup (16 tbs), shredded
  Tomatoes 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) In a large non-stick skillet, cook the onion and turkey till browned. Drain the fat.
3) Add the mexicorn, tomato sauce, enchilada sauce and seasoning and mix well.
4) Bring the ingredients to a boil and then reduce the heat. Gently simmer for about 5 minutes.
6) In the bottom of a 13x9x2-inch baking dish, place 6 tortillas.
7) Over the tortillas, pour half of the meat mixture and sprinkle with one-half of the mozzarella cheese.
8) Repeat the layers of tortillas and meat till the ingredients have been used up.
9) Bake in preheated oven for about 20 minutes.
10) Sprinkle the remaining cheese all over and bake for another 5 minutes.

SERVING
11) Serve hot after garnishing with tomato and lettuce. In case the dish has been made ahead of time, cover it and store in the fridge. Before serving, heat for 40 minutes, sprinkle the cheese and heat for another 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
2

Rate It

Your rating: None
4.315385
Average: 4.3 (13 votes)