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1.
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Preheat oven 350 F. 2.
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Spray a medium to large pan (youll be making quite a bit of sauce so make sure its deep enough) with cooking spray and begin browning the ground turkey (or meat of choice) on a low/medium heat.
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3.
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Once the turkey is about halfway cooked (you should still see areas of pink) add the minced garlic and onion and continue browning the meat, stirring frequently.
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4.
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Once the turkey is cooked through, add the tomato puree, broth, can(s) of green chilies, seasonings, hot sauce, and cilantro.
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5.
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Stir in the beans, corn and diced serrano pepper (if you are going the spicy route).
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6.
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Simmer for 10 minutes.
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7.
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In a greased 9x13 inch glass or ceramic dish, spread a thin layer (approximately 1 cup) of the meaty enchilada sauce.
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8.
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Lay out 5 corn tortillas on top of the sauce, slightly overlapping.
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(I divided the 5th one and used it along one side for even coverage.)
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9.
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Spread half of the remaining sauce over the tortilla layer.
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10.
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Sprinkle with 1/2 cup of shredded cheese.
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11.
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Repeat step 8 with the remaining tortillas.
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12.
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Spread the remaining sauce over the tortillas.
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13.
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Sprinkle with 3/4 cup of shredded cheese.
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14.
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Bake at 350 F for 20 minutes.
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Remove from oven.
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15.
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Allow to set for 10-15 minutes before serving.
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I served this with a dollop of plain Greek yogurt and a green side salad.
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Have a happy week!
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Note: I used Burmans Hot Sauce (from Aldis ) but Chalula Hot Sauce would also work really well.
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If you cant find either one of those, Im sure any hot sauce would get the job done fairly well.
