1950's housewife recipe-Enchilada Casserole

There are a few recipes I have come across that make me think of a 1950's housewife. These are casseroles or the kind of dish that involve a can or two of cream of mushroom soup, etc. Don't worry-this recipe is not really that kind of recipe... but somehow when I make it I still sort of feel like I should be wearing a ruffled apron and heels. It must be the 'casserole' part of the title.

I have made this recipe many, many times. It's always a hit and very easy to customize (i.e. it can easily be made vegetarian by substituting the turkey with tofu, crumbled and mixed with a bit of salt, cumin, garlic, oregano, cayenne, and paprika powders.) It's also Gluten Free which is wonderful for those who are wheat/gluten sensitive/intolerant (like some of my favorite people-you know who you are!)

TURKEY ENCHILADA CASSEROLE

adapted from a Cooking Light recipe

• 1 1/2 pounds ground turkey breast
• 1/2 cup chopped onion
• 1/2 cup chopped red pepper
• 1/2 cup chopped green pepper
• 1 tablespoon minced garlic
• 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
• 1/2 teaspoon ground cumin
• 1 teaspoon salad oil
• 1 can diced green chiles
• 30 oz. (pref. organic) red enchilada sauce
• Salt
• 12 corn tortillas (6 in. wide)
• 1 bag (8oz) reduced fat Mexican blend shredded cheese (NOT taco blend...)
• Chopped fresh cilantro

Preheat oven to 425. In a large sautée pan over high heat, stir turkey, onion, peppers, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in chiles and 1 cup enchilada sauce. Add salt to taste.

Cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese. (Reread this a few times, it seems a bit confusing at first...)

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.