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Turkey, Spinach & Cottage Cheese Enchilada Pie


  • Author: Kalona SuperNatural

Ingredients

Scale
  • 1 1/2 pounds ground turkey breast
  • 1 onion chopped
  • 23 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

  1. Preheat oven to 425F and thaw frozen spinach
  2. 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).
  3. Add a cup of enchilada sauce to mixture and salt and pepper to taste.
  4. Drain thawed spinach and mix with the cottage cheese and ¼ cup of the shredded cheese
  5. Spread a few tablespoons of sauce in the bottom of a 3-quart casserole.
  6. Cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of the casserole, overlapping to fit.
  7. 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.
  8. 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.