Enchilada Verde Casserole (serves 4)
1/2 pound ground turkey
1/2 cup canned corn (drained
1/2 of a medium red onion, diced
1-2 garlic cloves, minced
1/2 cup cooked brown rice (you can buy it cooked from TJs)
1/4 tsp. cumin
1/2 tsp. paprika
chipotle powder, to taste (or other favorite chile spice)
salt & pepper
6-10 corn tortillas, cut in half
2 cups green enchilada sauce (I used about half of a 28oz can)
2-3 cups shredded cheese (I used a Mexican blend)
Preheat your oven to 400 degrees. Brown the ground turkey with the red onion; drain off any liquid. Add a little olive oil, the garlic and corn. Stir and sauté for a few minutes until heated through. Add the brown rice and seasonings. Stir together. If it seems really dry, you can add a little more olive oil. Remove from heat.
In a 2 quart pan, cover the bottom by placing 2 or 3 corn tortillas, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas and then a third of the turkey mixture. Cover with a thin layer of enchilada sauce and then more tortillas. Repeat for 2 more layers. End with tortillas, sauce, and cheese on top.
Bake for 30 minutes or until cheese is melted and the casserole is hot in the center. Let it set for about 5 minutes before cutting into it.