This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese
You will use less enchilada sauce if you want a drier “enchilada pie” and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.
Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.
Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)
If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.
Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.
Use all gluten free ingredients, including the spices!