Enchilada Casserole Recipe

How to make it

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• 1. Preheat the oven to 375 degrees. Cook and crumble the ground turkey with garlic powder, onion powder, salt and pepper all seasonings to taste.
• 2. In a pot large enough to fit a corn tortilla, heat over low heat. Pour the tomato sauce into the pan. Add the chili powder to a glass, and with a whisk add enough water to make it the same consistency as the tomato sauce or puree. Add the chili powder mixture to the tomato sauce. Stir well. Allow to heat.
• 3. Meanwhile, shred lettuce and dice the tomatoes. Set aside.
• 4. When the sauce is good and warm turn the heat off. After the turkey is cooked through. Remove from the heat to cool enough to handle.
• 5. When you are ready to assemble. Spray a 9 x13 inch baking dish with cooking spray. Pour about 1 cup of the sauce into the bottom of the pan and spread it to cover the bottom. Layer the tortillas on top of the sauce, overlapping to completely cover. Top with ½ of the turkey, top turkey with ¼ to ½ cup sauce (See tip) then half of the tomatoes, and then half of the lettuce. Top with 1/3 of the cheese, for the second layer, dip the tortillas into the sauce, and layer them on top of the cheese, overlapping to completely cover. Top with the remaining turkey, tomatoes, lettuce, and 1/3 of the cheese. Cover the top with one more layer of the tortillas dipped into the sauce. Then cover and bake for 30 minutes, uncover top with remaining cheese return to the oven. Let cook for another 10 to 15 minutes or until the cheese is melted. Remove the casserole from the oven and let rest before cutting.