Turkey Enchilada Casserole

Turkey Enchilada Casserole

Ingredients

• 1&1/4 (one package) pound ground turkey
• 1 small onion, chopped
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon dried chives
• 1 teaspoon dried oregano 
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1 can pinto beans, drained and rinsed (15 oz)
• 1 can black beans, drained and rinsed (15 oz)
• 1 can diced green chili peppers (4 oz)
• 1 (16 oz) container sour cream
• salt; to taste
• 6 corn tortillas (6 inches in diameter each)
• 1 can green enchilada sauce (12 oz, I use Kroger)
• 8 ounce package shredded cheddar cheese (use as much as you like!)

Instructions

Preparing the bean-meat mixture:
1. In a large skillet, on medium-high heat, cook the ground turkey, chopped onion until meat is no longer pink. Add chili powder, cumin, paprika, garlic, oregano, chives, mustard and a pinch salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assembling the casserole:
2. In a 9X13 greased baking dish. Place 4 tortillas on the bottom, overlapping to cover the bottom of the casserole dish (trim the edges if needed for a better fit). Spread 1/2 of the meat-bean mixture over the tortillas. Top with 1/2 of sour cream, dropping it in small dollops all over, then carefully spreading it over the meat-bean mixture. Top the sour cream with a generous sprinkle of cheese and 1/3 of enchilada sauce. Repeat layer 1 more time.
3. NOTE: For the final layer, reverse the order of beef mixture and sour cream, by adding sour cream and enchilada sauce first (over the tortillas), then top the sour cream and enchilada sauce with the the remaining meat-bean mixture and sprinkle with cheese (to your preference).
4. Bake at 375 F for 25 minutes covered with greased tin foil, then remove foil, and bake for 10 more minutes uncovered.