Red Chile and Turkey Stacked Enchiladas


Serves 8


1 recipe Red Chile Sauce, divided use – set aside 1/2 cup for assembly, the rest goes into the meat and bean sauce
18 corn tortillas
1 T olive oil
1/2 onion, chopped
20 oz ground turkey breast, 99% lean
1 (15oz) cans black beans, drained and rinsed
1 C corn, fresh, frozen and thawed, or drained from a can
2 t chili powder
1 t garlic
1/2 t cumin
1/8 t ground black pepper
1/2 t dried cilantro (or 1 T fresh cilantro chopped)
1 T butter (or use non-stick spray)
12 oz sharp cheddar cheese, shredded


Preheat the oven to 375°F.

Spray a bit of non-stick spray in a large 9×13 baking dish. Glass works best. If using a metal pan, consider lining it with foil before spraying.

In a large pan, heat the olive oil over medium heat until the oil shimmers. Add the onion and sauté for about five minutes or until the onions are soft.

Add the turkey to the onions. Cook, breaking up the pieces as the turkey cooks. If you used 99% lean turkey you do not need to drain the pan. If you used other turkey, drain the excess fat.

Reserve 1/2 cup of the chile sauce. Add the remaining sauce, black beans, corn, chili powder, garlic, cumin, ground black pepper, and cilantro to the turkey. Stir well and bring the mixture to a strong simmer.

Spread 1/4 cup of the chile sauce over the sprayed dish.

Lay out six tortillas in the bottom of the dish. They will overlap slightly. If you are using a larger pan, use two more tortillas for each layer.

Dot each tortilla with butter or spritz with non-stick spray. The caloric choice is yours. The dish works both ways, but is richer in flavor with the butter.

Spread 1/3 of the meat and bean mix over the tortillas. Top with 1/3 of the cheese.

Add another layer of tortillas, dot with butter or spray, top with another third of the meat mix, and another third of the cheese.

Repeat with the rest of the ingredients.

After the last of the cheese is sprinkled on top, drizzle with the remaining 1/4 cup chile sauce.

Cover tightly with foil and bake for approximately 40 minutes – or until bubbly.

Remove the foil, raise the temperature to 425°F and cook another 10-12 minutes or until the cheese begins to brown.

Remove from the oven and set for five minutes before serving with a big green salad, an assortment of hot sauces, and slices of avocado.

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