- 1 Tbsp oil
- 1/2 cup chopped onion
- 1 pound ground turkey
- 1/2 Tbsp minced garlic (I use the pre-minced in water)
- 1/2 tsp ground cumin
- 1 can (10 oz.) red (hot) enchilada sauce
- 1 can (10 oz.) green (mild) enchilada sauce
- 1 can (3.8 oz.) sliced olives – optional
- Approx. 18 corn tortillas (6 in. wide)
- 2 cups shredded Mexican cheese
Preheat your oven to 425.
Heat the oil in a pan over medium/high heat. Add the onion and give it a stir. Let cook for one minute. Add in your ground turkey and start breaking it apart. Once slightly browned, add in the garlic and cumin. Stir/cook until the turkey is crumbled, cooked through, and no longer pink. Add 3/4 of each can of enchilada sauce and the olives to your mixture. You’ll need to save a little extra enchilada sauce from each can for layering purposes. Allow it to simmer while you’re assembling the rest.
Add 1/2 of your remaining sauce to the bottom of a 9×13 pan – you could do a mix, but I just added one kind.
Add a layer of corn tortillas. I ripped my in half so that I could thoroughly cover the bottom. Then add 1/2 of your turkey mixture and 1/3 of your cheese. PS: If you’re a cheese lover you can add even more 😉 I’ve just severely cut back on cheese due to a dairy sensitivity. So sad, I know! But to me, it was the perfect amount 🙂
Add another layer of tortillas, the rest of your turkey mixture and 1/2 of your remaining cheese. Then add another layer of your tortillas, the remaining enchilada sauce, and the rest of your cheese. Look at that beauty!
Bake at 425 for 20 minutes or until golden brown on the top. Let it set for a few minutes and then serve. Hope you enjoy!