Quick Enchilada Pie

Getting Cheezy with You!

 

These Enchiladas are made with ground turkey and they are cheezylicious.

 

I use sharp cheddar cheese. A blend of Jack and Cheddar would work very well. 

What makes this dish so quick is using store bought enchilada sauce. I make homemade enchilada sauce but sometimes I run out and I am in a rush this is my go to sauce. I have been using this sauce for over twenty years.

 Keep the ground turkey moist by using white onion and about 1/4 cup of chicken broth.

Dip heated corn tortilla shells in enchilada sauce then lay flat in a large casserole dish.

Layer corn tortillas overlapping in the bottom of a large casserole dish, top with ground turkey, cheese and repeat, ending with corn tortilla shells.

This is what the finished product looks like. I end with corn tortilla shells, then top it with remaining cheese, sauce, and green onions. 

 This is so good, hurry up and make it!

Quick Enchilada Pie

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients:

1 1/2 lb ground turkey
1 white onion, chopped
3 cloves garlic, chopped
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1/2 tbsp. black pepper
1/2 tbsp. seasoning salt
2 tsp. paprika
1/4 c. chicken broth
6 c. cheddar cheese, grated
1 bunch green onions
1 large can enchilada sauce
24 corn tortilla shells
3 tbsp. extra virgin olive oil

Directions: 

In a large pan heat olive oil over medium heat. Add white onion, saute 5 minutes, add garlic, saute 1 minute more. Add spices to pan and cook spices for about 1 minute, add ground turkey, break up and mix well with onion spice mixture. 

Cook ground turkey for about 12 minutes until no longer pink. Add chicken broth and cook about 3 minutes more.

To Assemble:
Heat tortilla shells in microwave about 1 minute or until pliable. Spray a large casserole dish with cooking spray. Add about 4 oz of enchilada sauce to bottom of pan. Pour remaining enchilada sauce in a large bowl.

Dip tortilla shells in enchilada sauce then lay flat in casserole dish, slightly overlapping shells. In a 13X9 casserole dish you should use 8 shells at the bottom of the dish. Cover with half the meat mixture, top with 2 cups of cheese. 

Cover with 8 more dipped tortilla shells, cover with remaining meat and 2 more cups of cheese. Top with 8 more dipped shells, remaining 2 cups of cheese, remaining sauce and green onions. Bake at 375 for about 30 minutes. Enjoy