Enter Turkey & Corn Enchilada Lasagna Bake.
Despite the experimental nature of this recipe, the end result was cheesy deliciousness!
What You Need:
2 C. turkey pieces
1 C. corn (I used leftovers for this too)
1 C. mozzarella cheese
1 C. cheddar cheese
6-12 small or large tortillas of any kind
1 small can of green chillis
2 Tbsp olive oil
½ block cream cheese
1 Tsp minced garlic
Butter to grease 9x13 pan
1 C. whole milk
What You Do:
Preheat oven to 375 degrees & grease a 9x13 pan with butter.
Heat large skillet and cook olive oil, garlic, green chillis, salt & pepper (to taste) through 3 minutes.
Add half shredded cheese and the cream cheese and melt. Add turkey and corn. Stir to combine.
Put a layer of tortillas to line the bottom of the pan.
Put turkey, corn, cheese mixture over the top of the tortillas and add another layer of tortillas. Pour 1 cup of whole milk (or you can use heavy cream if you have it on hand) over tortillas.
Sprinkle with remaining cheese and bake for 30 minutes. Serve with salsa & sour cream.