So last week something drastic happened: we got rid of our cable. It’s not the end of the world, but it’s pretty rough for a pop culture, Bravo loving gal like myself. I guess I should add that we still have Hulu. And Netflix….and Amazon Prime. Thousands of options. But turning on the TV and not seeing even local channels is going to be strange for a while.
Ricky will be out of town for a few days, we’re planning on a fun girls night with games and tacos for Cinco de Mayo–a bit more low key than when I was younger. Truth: I love having full control of the TV when Ricky is gone. I started last night with some Real Housewives (from the Bravo app), then We are Your Friends (a surprisingly not awful Zac Effron movie) and finished off with Gilmore Girls. Just a girl, her huge dog and a computer catching up on work in peace for a few hours after the girls fell asleep. It was AMAZING.
Now onto this recipe. I made it last weekend and it was declared the best Sunday dinner EVER. Shhh…no one has to know how easy it really is! It could be because I was recipe testing some drinks and Ricky was super happy, or maybe it is truly tasty. I like to believe the latter.
One of the key ingredients for any enchiladas in our house is the Trader Joe’s sauce. I used to hoard this from Madison or Chicago before our local store finally opened (5 long years of waiting!). Also, I usually use a Mexican blend for tacos but melty Mexican lasagna calls for combo of Cabot seriously sharp cheddar and regular yellow cheddar. It’s gooood and gooey.
- 1.25 lbs ground turkey
- 1 packet low-sodium taco seasoning
- 1 Tablespoon cumin
- 1 Tablespoon canola oil
- 4-6 oz can chopped green chiles
- 1/2 cup onion , finely chopped.
- 1 jar Trader Joe's enchilada sauce (or your favorite)
- 3/4 cup light sour cream
- 2 cups salsa
- 8 whole wheat tortillas , fajita size
- 1 can kidney beans , drained
- 1 cup white cheddar cheese , shredded
- 1 cup mild cheddar , shredded
- Cilantro , for garnish
- Toppers: diced tomatoes , olives, green onions, avocado
Preheat oven to 375º
In a skillet, heat canola oil, onions and green chiles over medium-high heat. Brown for 2-3 minutes. Add in ground turkey, crumbling as it cooks with a flat spatula.
Season turkey mixture with cumin, taco seasoning and 1/2 water. Add drained kidney beans. Allow to bubble for 10-12 minutes.
Spray a 9x13 pan with cooking spray. Drizzle enchilada sauce on the bottom.
Spread a thin layer of sour cream on 2 tortillas, lay on top of enchilada sauce.
Add a thin layer of salsa, then cheese, then taco meat. Top with more enchilada sauce.
Repeat layers 2-3 times, ending with a tortilla topped with sour cream. Sprinkle remaining cheese on top and add cilantro.
Bake 25-30 minutes, until golden brown.
Serve with toppings and Mexican rice
This recipe can easily be frozen before OR after cooking. If you have a friend under the weather or with a new baby, this is a great alternative to other casseroles. I have doubled the recipe in the past, then assembled one for the oven and another in a foil pan for the freezer. Saves time! To reheat, just bake frozen for 60-70 minutes, instead of the 30 minutes.
Have you tried this Corona inspired beer from Aldi? They have Monterrey regular and light–SO tasty! It’s on markdown now for $5.29!
I hope you enjoy your Cinco de Mayo! Let me know what’s on your menu! Also if you’ve cut cable, give me some survival tips! 🙂
As always, if you make any of my recipes, be sure to tag me or use #DashOfEvans. I’d love to see it!