Description
Perfect for dinner or potlucks.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 ¼ pounds ground turkey
- 1 (28 ounce) can enchilada sauce
- 1 (14.5 ounce) can diced tomatoes with lime juice and cilantro
- 1 (16 ounce) package small-curd cottage cheese
- 1 egg
- 1 tablespoon ground cumin
- 5 (6 inch) corn tortillas, halved
- 2 cups shredded Mexican cheese blend
- cooking spray
- 1 green onion, diced
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent
- about 5 minutes. Stir in ground turkey; cook until no longer pink
- about 5 minutes. Drain excess grease.
- Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine
- about 20 minutes. Remove from heat.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix cottage cheese
- egg
- and cumin together in a small bowl.
- Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more
- ending with remaining turkey sauce and Mexican cheese.
- Spray a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil.
- Bake in the preheated oven until bubbly
- about 30 minutes. Remove aluminum foil and continue baking until top is browned
- about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 50 mins
Servings: 8