Layered Enchiladas

HOLY GOODNESS! Thanks Ally from Culinary Infatuation! This was great and so easy to put together. There is a number of steps, but I did most of the prep ahead of time and assembled right before baking. Makes it so much easier! These are wonderfully gooey deliciousness!

Sorry the picture sucks..It is in layers, but it was so soft they were hard to keep together even after it cooled. But it still tasted GREAT!

I cut this back for just the two of us. I used a loaf pan and it was the perfect size for us. I have included the original recipe here which fits a 9×13 pan.

ENJOY!

1 1/2 lb. ground turkey

1 can re fried beans

1 Tbs. canola oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 garlic cloves minced

1 Tbs. fresh chopped parsley

1 28 oz can of tomato sauce

2 Tbs. Chili powder divided

2 Tbs. cumin Divided

2 tsp. smoked paprika divided

2 tsp. dried oregano

Pinch of sugar

a few shakes of cayenne powder

salt and pepper to taste

18 corn tortillas

2 1/2 cups shredded cheese (I used sharp cheddar)

Directions:

Heat a medium sized skillet over medium heat and add ground turkey. Add 1 Tbs. of chili powder, 1 Tbs. cumin, a tsp. of oregano and salt and pepper. Cook until evenly browned. Drain in a colander and set aside.

Wipe out skillet with paper towels and add oil. Put skillet over medium heat and saute onions and pepper. When onion becomes translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer ground turkey to a mixing bowl and add re fried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well.

In a 9×13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat-bean mixture, then cheese.

Repeat the process ending with tortillas, sauce and more cheese. Cover and cook for 25 minutes, uncovering the last 10 minutes.

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