© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb FRESH CHIPOTLE SEASONED TURKEY SAUSAGE
1 tsp canola oil
1 c chopped onion
1 tsp minced fresh garlic
1 (15-oz) can cream style sweet corn
2 (10-oz) cans enchilada sauce
1 tsp dried oregano leaves
1 (4-oz) can chopped green chiles
10 (6-inch) corn tortillas, cut in half
2-1/2 c grated Monterey Jack cheese, DIVIDED
1 c sour cream
2 tbsp fresh cilantro sprigs
Preheat oven to 350 degrees F.
Squeeze sausage from casings into a large nonstick skillet and sauté sausage over medium heat, breaking up sausage into small pieces. Sauté until sausage is cooked through. Remove from skillet.
Over medium heat, in 1 teaspoon hot oil, cook onion and garlic in same large skillet until onion is soft. Stir in corn, enchilada sauce, oregano, chiles and reserved sausage. Heat until simmering and continue to simmer for 3-4 minutes.
Spread a thin layer of sauce/sausage mixture in a 9x13 inch baking dish, just enough to cover the bottom of the pan. Layer with half of the corn tortillas. Top with another portion of sauce/sausage, then 1 cup cheese. Repeat layers, ending with cheese.
Bake, covered, in preheated oven for 25 minutes. Remove cover; bake for an additional 5 minutes or until bubbly throughout.
Allow to set for 5 to 8 minutes before serving. Garnish each portion with a dollop of sour cream and fresh cilantro leaves.