Enchilada Casserole ~ Taste of Home

1 lb. ground turkey
1 1/2 c. chopped onions
2 garlic cloves, minced
1 T plus 1/3 c.vegetable oil, divided
1/3 c. flour
2 T chili powder
3/4 tsp. seasoned salt
1/8 tsp. pepper
4 c. water
12 (7") corn tortillas
6 oz. shredded cheddar cheese
1 1/2 c. salsa

In a skillet over medium heat, cook turkey, onions and garlic in 1 T oil until no longer pink; drain. Sprinkle with flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; cover and cook for 8-10 minutes.

In another skillet; fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut 9 tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7 baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center.

Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 c. cheese. Repeat layers. Top with remaining tortillas and meat sauce.

Bake, uncovered, at 375F for 20 min. Sprinkle with remaining cheese. Bake 10 min. longer. Serve with salsa.

YIELD: 8 servings