Ground Turkey Enchilada Bake

Instructions

1. 1
   Mise en place

   Preheat the oven to 400°F. Finely dice the onion. Drain and rinse the pinto beans. Juice half a lime to yield 1 tablespoon and cut the remaining limes into wedges. Chop the cilantro. Slice enough corn tortillas into 1/4-inch strips to yield 1 cup. Shred 4 ounces of Monterey Jack from the block. Shred the cabbage with a knife, slice the avocado, and thinly slice the jalapeño.

2. 2

   Brown the turkey: Heat the avocado oil in a large Dutch oven over medium-high heat. Add the ground turkey and onion. Cook, breaking up the turkey with the edge of a spoon, until the turkey is cooked through and no longer pink, about 7 minutes. Drain any excess fat and return the turkey and onion to the Dutch oven.

3. 3

   Toast the spices: Reduce the heat to medium. Add the cumin, garlic powder, chili powder, kosher salt, black pepper, and green chiles. Cook, stirring, until the spices are fragrant, about 2 minutes.

4. 4

   Assemble the bake: Add the enchilada sauce, pinto beans, chicken broth, lime juice, and chopped cilantro. Gently toss until combined, then add the tortilla strips and gently toss again. Spread the mixture into an even layer and sprinkle the Monterey Jack evenly over the top.

5. 5

   Bake: Transfer the Dutch oven to the oven and bake uncovered until the cheese is golden brown, about 15 minutes. Remove it from the oven and rest for 5 minutes so the sauce can settle and thicken slightly.

6. 6

   Serve: Spoon into shallow bowls and top with knife-shredded green cabbage, sliced avocado, jalapeño, additional cilantro, and lime wedges.