Thursday, December 18, 2008

Layered Turkey & Mushroom Enchilada Casserole

This is amazingly delicious and easy. Makes about 6 -8 large servings. Great with spanish rice on the side.

30 CORN tortillas
1 28oz. can of Green enchillada sauce, Medium spicy
2 lbs. ground turkey
1 large package of fresh mushrooms, washed and cut into big chunks
1 packet reduced sodium taco seasoning
1 can green chilis, diced
1/2 cup water
8 oz. mexican blend shredded cheese.

preheat oven to 350.

brown turkey, drain. add mushrooms, green chilis, taco seasoning, and 1/2 cup water. simmer for about 5 -10 minutes.

in 9 x 13 dish, pour just enough of the sauce onto bottom so it's wet, (instead of greasing the pan)

layer 18 corn tortillas. I basically put 3 layers of 6

spoon meat mixture over top, using a spatula, pat down so it's as flat and compact as can be.

put remaining 12 tortillas on top, (two layers of six)

pour rest of can of sauce over top. SLOWLY. so it can find its way down into the pan.

cover with foil.

bake for about 35 -40 min, then remove foil, sprinkle cheese over top and broil on LOW for 5-10 min...till cheese on top is bubbly and starting to brown.

Let stand for about 10 min. before cutting. top with sour cream. ....add a few dashes of hot sauce....



Lisa Ross said...

This was AWESOME! I used chicken instead of the turkey and left out the mushrooms, but this was so delicious! Roman, Adrian, and I all chowed down on it! Justin also liked it, but not quite as much. Thanks for posting!

Nikki said...

This was delicious!! The turkey-mushroom combo is great with the mexican spices. My whole family gobbled it up! Next time, I'm going to add a bit of cheese to the middle. :)