ENCHILADA CASSEROLE
1 pound ground turkey
1-1/2 cups chopped onions
2 garlic cloves, minced
1 tablespoon plus 1/3 cup vegetable oil, divided
1/3 cup all-purpose flour
2 tablespoons chili powder
3/4 teaspoon seasoned salt
1/8 teaspoon pepper
4 cups water
12 corn tortillas (7 inches)
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups salsa

In a skillet over medium heat, cook turkey, onions and garlic in 1
tablespoon 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 nine tortillas in half. Place cut edge of one tortilla
against each short side of a greased 11-in. x 7-in. x 2-in. 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 cup
cheese. Repeat layers. Top with remaining tortillas and meat sauce.
Bake, uncovered, at 375? for 20 minutes. Sprinkle with remaining
cheese. Bake 5-10 minutes longer or until cheese is melted. Serve
with salsa. Yield: 8 servings.