Turkey Enchilada Bake

1. Preheat oven to 400 F. Remove the husks from the tomatillos. Cut the tomatillos in half, slice the onion into ½ inch slices and remove garlic from its peel. Place these vegetables on a rimmed baking sheet. Roast until tomatillos are tender and start to brown, about 20 minutes. Remove from oven.
2. Add tomatillos, onion, garlic, tomatoes, green chilies, chipotle peppers, chili powder, cumin, paprika, and coriander to blender or food processor. Blend until smooth. In a large bowl, add the turkey, beans, and sauce, Mix together until everything is evenly distributed.
3. Layer 1: In a 9 by 13 baking dish, spread all of the salsa evenly on the bottom. Place 3.5 tortillas on top, making sure they cover the sauce evenly. Add 1 cup of turkey mixture on top of tortillas ( you don’t have to cook the turkey ahead of time, it will cook in the oven, this keeps it moist), spreading evenly. Add 1 cup of cheese on top, sprinkling evenly. Place half of the thinly sliced red onion on top of cheese.
4. Layer 2: Repeat the layers in the first layer.
5. Layer 3: Layer on the remaining tortillas, then the remaining turkey. Place the sliced avocado on top of the turkey so they evenly cover it. Add lime juice evenly over avocado. This will help them stay green. Top with the final cup of cheese. Cover with foil.
6. Place in oven and bake for 30 minutes, rotating the dish halfway through. Then remove foil and cook for another 10 minutes. Remove dish from oven.
7. Let it cool for at least 10 minutes. Serve with chopped cilantro and a dollop of sour cream on top and some tortillas chips on the side. Enjoy!

Note:You can find step-by-step pictures on how to make the turkey mixture on my Mini Mexican Bell Pepper recipe that’s in my TastyKitchen recipe box. I made a double batch of turkey when I made those, so this recipe was even easier. I highly recommend doing so.