Ingredients
Scale
- 1 1/2 pounds ground turkey breast
- 1 onion chopped
- 2–3 minced garlic cloves
- 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
- 1/2 teaspoon ground cumin
- 1 teaspoon olive oil
- 1 container Kalona Supernatual Cottage Cheese
- 1 package frozen, chopped spinach
- 1 can (29 oz.) red enchilada sauce
- Salt
- 12 corn tortillas (6 in. wide)
- 2 cups shredded reduced-fat jack cheese (8 oz.)
- Kalona Supernatural Sour Cream
- Chopped fresh cilantro
- Sliced avocado
Instructions
- Preheat oven to 425F and thaw frozen spinach
- Sautee onion, garlic, oregano and cumin in olive oil for a few minutes then add the turkey. Cook until it is crumbly and no longer pink (about 5 minutes).
- Add a cup of enchilada sauce to mixture and salt and pepper to taste.
- Drain thawed spinach and mix with the cottage cheese and ¼ cup of the shredded cheese
- Spread a few tablespoons of sauce in the bottom of a 3-quart casserole.
- Cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of the casserole, overlapping to fit.
- Assemble the casserole in layers: Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture, a third of the spinach mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey, spinach mixture and sauce; top with another layer of tortillas and sauce, then cheese.
- Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro and serve with sliced avocado and/or sour cream on the side.