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1
Remove husks from tomatillos and rinse.
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2
Bring 3 cups of water to boil.
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3
Make sure its enough to have the tomatillos covered.
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4
Once the water is boiling, add tomatillos, cover and simmer for 10-15 minutes.
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5
Check your tomatillos at this point they should be soft, but they should maintain their shape.
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6
Remove the tomatillos from the pot and reserve the cooking liquid.
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7
Let tomatillos cool until manageable and then remove their stems.
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8
Chop and place in blender with onion, cilantro and cumin.
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9
Blend quickly, you want to the ingredients to come together but still have some texture.
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10
Heat the oil in a saucepan over medium heat, add the blended mixture and 1/4 to 1/2 cup of the reserved tomatillo water to loosen the sauce.
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11
Simmer for 10 minutes.
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12
The sauce should coat a spoon when its ready.
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13
Season to taste with salt and pepper.
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14
Heat some canola oil in a large skillet, pass each tortilla through the heated oil, allow your tortilla to slightly crisp (not as crisp as tostada stage).
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15
Begin your casserole.
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16
Spoon a bit tomatillo mixture on bottom of your casserole dish (9x13-inch).
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17
Place a layer of tortillas, turkey, cheese and sauce.
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18
Repeat process, you should have enough sauce for three layers.
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19
Bake in a 350 degree (F) oven for about 30 minutes, then remove from oven.
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20
Allow the casserole to rest for easier slicing.
