Mexican Enchilada Casserole

Ingredients

• cooking spray
• 1.5 cups canned tomato sauce
• 0.33 cups chili powder , such as Gebhardt®
• 0.5 cups water , or as needed
• 1.5 pounds ground turkey
• 1.5 cups chopped onion
• 2 packages taco seasoning mix , 1 ounce
• 0.67 cups water
• 16 corns tortillas , 5 inch
• 3 cups shredded sharp Cheddar cheese
• 3 cups shredded Monterey Jack cheese
• 1.5 bags shredded iceberg lettuce , 10 ounce
• 2 cups chopped fresh tomatoes

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.

2. 2

   Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.

3. 3

   Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.

4. 4

   To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.

5. 5

   Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.