TURKEY FIESTA ENCHILADA CASSEROLE

Turkey Fiesta Enchilada Casserole image

Provided by Michelle Wise

Time 1h15m

Number Of Ingredients 11

2 Tbsp olive oil
1 medium brown onion chopped
1 green bell pepper chopped
1/2 can(s) whole corn kernels- drained (15 oz)
1 can(s) sliced olives- drained (8-10 oz)
1 can(s) rotel tomatoes - original (drained)
3-4 c shredded turkey
8 c shredded medium cheddar cheese
1 c vegetable oil (for frying tortillas)
1 pkg white corn tortillas
1 can(s) las palmas red enchilada sauce (28 oz)- medium heat ( or select heat level according to your liking)

Steps:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and saute until onion is translucent (approx. 8-10 min.). Add the olives, tomatoes, and corn and heat until warm. Remove from heat and set aside.
2. Heat vegetable oil in a small skillet. In a medium pot, heat the enchilada sauce. Using a pair of tongs, place a corn tortilla (one at a time) in the oil allowing it to slightly cook (approx. 20-30 sec.). Flip the tortilla over and repeat. Remove the tortilla and dunk it in the warm enchilada sauce to coat. Place the tortilla on the bottom of a 13x9 casserole dish or pan. Continue this until you have covered the bottom of the pan (approx. 6 tortillas) You will overlap the tortilla a little doing this.
3. Spread half of the vegetable mixture on top of the tortillas. Next, sprinkle half of the shredded turkey on top of the vegetables. Spoon some of the enchilada sauce on top of the turkey (approx. 1/2 c.). Lastly, sprinkle one third of the shredded cheese on top of the sauce. Put another layer of tortillas as described in step 2 on top. Repeat this step.
4. Place the remaining enchilada sauce or just enough to cover the top of the tortillas and sprinkle with the last one third of cheese. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for an additional 5-10 minutes or until bubbly.