Enchilada Casserole

Enchilada Casserole

I got this recipe from my brother and modified it to suit my taste.  It is a hefty dinner item and recipe makes enough for about 12-15 servings.

Ingredients

• 1 28 oz can of hot enchilada sauce
• 1 6 oz can tomato paste
• 1 jalapeno with seeds and veins removed; finely diced
• 1 tbsp + 1 cup (for garnish) chopped cilantro
• 1 lb ground turkey
• 1 package of white corn tortillas
• 1 15.5 oz can of black beans rinsed and drained
• 1 15.25 oz can of corn drained
• 1 large brown onion diced
• 1 medium green bell pepper diced
•  1 large bag of shredded Kraft Mexican cheese
• 1 tbsp chili powder
• 1 tbsp  garlic powder
• 1/2 tbsp onion powder
• 1 tsp kosher salt 
• 1 tsp black pepper
• Cotija cheese for garnish

Directions

• Preheat oven at 325 degrees.
• Mix chili powder, garlic powder, onion powder, salt, and pepper into ground turkey and until mixed.
• Saute onion, bell pepper, and jalapeno until soft.  Set aside.
• Brown ground turkey until just cooked and remove from heat.  Mix turkey with sauteed onion and bell pepper with 1 tbsp cilantro.
• Mix tomato pasted and enchilada sauce and heat over medium heat until thoroughly mixed and just before mixture boils.
• In a dutch oven, add a ladle the enchilada mixture to the bottom.  Add a layer of corn tortillas, black beans, corn, turkey mixture, cheese, and enchilada mixture.  Repeat for about 5-7 layers.  
• Top final layer with corn tortillas ad cover with the remaining enchilada mixture covering all tortillas.  Top with a final of cheese.
• Put lid on dutch oven and put into oven.
• Bake for 1 hour and lower the temperature to 300 and bake for another hour.
• Remove from oven and let rest for 10 minutes.
• Cut into individual servings and top with cilantro and sprinkle with Cotija cheese.