Turkey Tomatillo Casserole

Remove husks from tomatillos and rinse. Bring 3 cups of water to boil. Make sure it’s enough to have the tomatillos covered. Once the water is boiling, add tomatillos, cover and simmer for 10-15 minutes. Check your tomatillos at this point – they should be soft, but they should maintain their shape. Remove the tomatillos from the pot and reserve the cooking liquid. Let tomatillos cool until manageable and then remove their stems. Chop and place in blender with onion, cilantro and cumin. Blend quickly, you want to the ingredients to come together but still have some texture.

Heat the oil in a saucepan over medium heat, add the blended mixture and ¼ to ½ cup of the reserved tomatillo water to loosen the sauce. Simmer for 10 minutes. The sauce should coat a spoon when it’s ready. Season to taste with salt and pepper.

Heat some canola oil in a large skillet, pass each tortilla through the heated oil, allow your tortilla to slightly crisp (not as crisp as tostada stage).

Begin your casserole. Spoon a bit tomatillo mixture on bottom of your casserole dish (9×13-inch). Place a layer of tortillas, turkey, cheese and sauce. Repeat process, you should have enough sauce for three layers.

Bake in a 350 degree (F) oven for about 30 minutes, then remove from oven. Allow the casserole to rest for easier slicing.