Turkey Enchilada Bake

Directions

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   1.
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   Preheat oven to 400 F. Remove the husks from the tomatillos.
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   Cut the tomatillos in half, slice the onion into 1/2 inch slices and remove garlic from its peel.
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   Place these vegetables on a rimmed baking sheet.
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   Roast until tomatillos are tender and start to brown, about 20 minutes.
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   Remove from oven.
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   2.
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   Add tomatillos, onion, garlic, tomatoes, green chilies, chipotle peppers, chili powder, cumin, paprika, and coriander to blender or food processor.
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   Blend until smooth.
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    In a large bowl, add the turkey, beans, and sauce, Mix together until everything is evenly distributed.
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    3.
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    Layer 1: In a 9 by 13 baking dish, spread all of the salsa evenly on the bottom.
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    Place 3.5 tortillas on top, making sure they cover the sauce evenly.
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    Add 1 cup of turkey mixture on top of tortillas ( you dont have to cook the turkey ahead of time, it will cook in the oven, this keeps it moist), spreading evenly.
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    Add 1 cup of cheese on top, sprinkling evenly.
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    Place half of the thinly sliced red onion on top of cheese.
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    4.
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    Layer 2: Repeat the layers in the first layer.
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    5.
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    Layer 3: Layer on the remaining tortillas, then the remaining turkey.
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    Place the sliced avocado on top of the turkey so they evenly cover it.
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    Add lime juice evenly over avocado.
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    This will help them stay green.
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    Top with the final cup of cheese.
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    Cover with foil.
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    6.
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    Place in oven and bake for 30 minutes, rotating the dish halfway through.
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    Then remove foil and cook for another 10 minutes.
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    Remove dish from oven.
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    7.
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    Let it cool for at least 10 minutes.
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    Serve with chopped cilantro and a dollop of sour cream on top and some tortillas chips on the side.
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    Enjoy!
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    Note:You can find step-by-step pictures on how to make the turkey mixture on my Mini Mexican Bell Pepper recipe thats in my TastyKitchen recipe box.
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    I made a double batch of turkey when I made those, so this recipe was even easier.
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    I highly recommend doing so.