| | Directions | | Preheat the oven to 375 degrees. Swirl 1 tsp oil in a skillet and add the turkey, half of the onions, half of the garlic, and 1/4 tsp. of the salt. Cook til brown. Meanwhile, heat a saucepan and swirl in the remaining tsp. oil. onions, garlic 1/4 tsp salt, oregano, and cumin. Cook about 8 min. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Simmer 10 minutes. Remove from heat and stir in the cilantro. Arrange one-third of the tortilla halves in an overlapping layer on the bottom of a 7 x 11 inch baking dish. Spoon one third of the turkey mixture over the top; top with 1/3 of the sauce and sprinkle with 1/3 of the cheddar. Repeat the layering twice. Cover and bake 20 min.. Remove cover and bake 5 minutes more. |
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| Ingredients | | - |  | 2 teaspoons oil |
| - | | 1 pound ground turkey breast |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, minced |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon dried oregano |
| - | | 1/4 teaspoon ground cumin |
| - | | 2 cans Enchilada Sauce |
| - | | 1 can chopped mild green chiles |
| - | | 1 teaspoon vinegar |
| - | | 1/4 cup chopped fresh cilantro |
| - | | 8 corn tortillas, halved |
| - | | 1 cup shredded cheddar cheese |
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