Mexican Enchilada Casserole

Mexican Enchilada Casserole
The recipe Mexican Enchilada Casserole is ready in roughly 1 hour and is definitely a spectacular gluten free option for lovers of Mexican food. This recipe serves 6. This main course has 765 calories, 60g of protein, and 42g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have monterey jack cheese, ground turkey, taco seasoning mix, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
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2
Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce.
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3
Remove from heat and set enchilada sauce aside.
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4
Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture.
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5
Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
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6
To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more.
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7
Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
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8
Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
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Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 39 dollars.
Buena Vista Chateau Buena Vista Pinot Noir
Buena Vista Chateau Buena Vista Pinot Noir
This rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering. 
DifficultyExpert
Ready In1 h
Servings6
Health Score42
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