Turkey Enchilada Lasagna (Mexican Casserole)

1. 1

   Stack the tortillas a few at a time and slice into 1 inch strips. Set aside.

2. 2

   Chop the turkey or chicken into bite sized pieces.

3. 3

   In a medium bowl, mix together green enchilada sauce, sour cream, green chiles, cumin, oregano, salt, pepper, (optional cream of celery soup!:). Set aside.

4. 4

   Grease a 9 x12 casserole. Put enough sauce on the bottom to cover. Place a layer of tortilla strips down to cover the bottom.

5. 5

   Add a layer of turkey, then vegetables, then a sprinkle of cheese.

6. 6

   Spread some sauce on top, then add a another layer of tortillas. It's important that the tortillas are next to the sauce because they need to soften up before cooking.

7. 7

   Repeat layers, finishing up with the rest of the sauce. Use 1 cup of cheese for casserole.

8. 8

   Set aside for 1/2 hour for tortillas to soften. Preheat oven to 350 degrees.

9. 9

   Sprinkle crushed tortilla chips on top for crunch and sprinkle with the remaining 1/2 cup of cheese.

10. 10

    Bake for 30 minutes until bubbly. Serve with guacamole, sour cream and hot sauce!

No additional tips available.