Enchilada Casserole

Enchiladas are one of my favorite foods ever. This casserole not only cured my Mexican food craving, but it also reminded me of my favorite Mexican restaurant. They are SO good. This will be a recipe that I make over and over again.

I will also be submitting this recipe to Joelen’s Foodie Films event featuring Mexican inspired dishes. Check out her blog for great recipes and blogging events!

 

Enchilada Casserole
Ingredients:
1 1/2 lbs. ground turkey
1 can re-fried beans
1 Tbps canola oil
1/2 Cup chopped onion
1/2 Cup chopped bell pepper
2 garlic cloves minced
1 Tbsp fresh chopped parsley
24 oz tomato sauce
2 Tbsp chilli powder, divided
2 Tbsp cumin, divided
2 tsp smoked paprika, divided
2 tsp dried oregano
pinch of sugar
dash of cayenne
salt & pepper to taste
18 corn tortillas
2 1/2 cups shredded cheese (I used cheddar)

Directions:
Heat a medium skillet over medium heat and add ground turkey. Add 1 Tbps of chilli powder, 1 Tbsp cumin, 1 tsp oregano, and salt & pepper to taste. Cook until evenly browned. Drain and set aside.

Wipe out skillet with paper towels and add oil. Heat over medium and saute onions and pepper. When onions are translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer turkey to a mixing bowl and add refried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well. In a 9×13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat mixture, then cheese. Repeat with remaining ingredients. Bake at 350 for 25 minutes.

Source: Culinary Infatuation