Turkey & Corn Enchilada Lasagna Bake

After Thanksgiving turkey can be a bit of a mystery.  I mean a person can only eat so many leftover turkey slices and turkey melts.  What about something COMPLETELY different than the turkey dinner with stuffing and accouterments you are still eating days after your Thanksgiving meal?

Enter Turkey & Corn Enchilada Lasagna Bake.

This recipe is adapted from this one and this one with lasagna-style layers.

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

Salt

Pepper

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.