Turkey Enchilada Casserole
½ cup onion, chopped
4 cups cooked turkey, chopped or shredded
2 tsp taco seasoning
½ cup sour cream
1 can green chilies
½ cup sliced black olives
2 cups shredded Cheddar and Monterey cheese blend
18-24 (6 inch) corn tortillas
2 (15 ounce) cans red enchilada sauce
Preheat oven to 350 degrees F (175 degrees C).
Pour just enough enchilada sauce in a 9x13 pan to cover the bottom (about 1/2 cup.)
Sauté onion till soft. Combine onion, turkey, taco seasoning, sour cream, chilies, olives, and cheese. For a layered dish*, line bottom of pan with 6 tortillas. (They will overlap.) Spread with half the turkey mixture. Put down another layer of tortillas and spread with remaining turkey mixture. Top with remaining tortillas. Pour remaining enchilada sauce over all. Sprinkle top with shredded cheese if desired.
Cover and bake 40 minutes or until hot and bubbly.
*For a fancier casserole, put spoonfuls of turkey mixture in each tortilla and roll them up before placing in pan. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. Repeat process with a second layer. Spread remaining sauce on top. Sprinkle top with shredded cheese if desired.
