Turkey Enchilada & Havarti Casserole
Makes 8 servings
This recipe will quickly become a family favorite. We are making it with turkey, but you can make it with chicken, beef, vegetables or pork if you like. The real secret to this recipes success is on the outside! Use only the best cheese, and that is the creamy texture of Dofino’s Havarti.
Ingredients
Tomato Sauce:
½ cup olive oil
4 ½ cups chopped onions
2 tablespoons chopped garlic
4 (28-ounce) cans whole tomatoes, drained
6 tablespoons hot chili powder
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste
Casserole assembly:
3 ½ cups shredded freshly baked turkey breast
3 cups caramelized onions
Olive oil
10 flour tortillas
8 cups grated Dofino® Havarti with Jalapeno
Methods
1. Heat the oil in a deep pot. Add the onions and garlic, cook until they wilt, about 4 minutes. Stir in tomatoes, oregano, basil, and chili powder. Break the tomatoes with the back of a spoon and cook until they reduce and thicken, about 25 minutes. Season with salt and pepper.
2. Assemble Casserole: Preheat oven to 350°F. Lightly coat a cast iron skillet with oil. Griddle the tortillas on both sides; set aside on a paper towel. Spread ½ cup of tomato sauce on the bottom of the baking pan. Roll each tortilla with 1/3 cup tomato sauce, 2 tablespoons of caramelized onions, ¼ cup cheese, and 1/3 cup turkey. Roll the tortilla around the filling and place them, seam side down into the casserole dish. Cover with remaining sauce and cheese. Bake until bubbly and lightly browned, about 45 minutes.
