Turkey Enchilada Casserole
12 corn tortillas
1 container (15 oz.) sour cream
3/4 C. milk
1 c. green tomatillo salsa, green taco sauce or chunky-style tomato salsa
2 1/2 C. bite-sized pieces cooked turkey
1 C. thawed frozen corn kernels
3 scallions, white and green parts, chopped
2 C. shredded sharp cheddar cheese
Position a rack in the center of the oven and preheat to 375 degrees. Lightly butter a 9-inch-by-13-inch baking dish.
If you have a gas stove, turn a burner to medium heat. Place a tortilla directly on the burner grid and cook, stirring once, until the tortilla is warm and softened, about 20 seconds total. Repeat with the remaining tortillas. If you have an electric stove, heat an empty skillet over medium heat. Place a tortilla in the skillet and cook, turning once, until softened, about 45 seconds total. Repeat with the remaining tortillas. Stack the warmed tortillas on a plate as you go and set aside.
In a medium bowl, whisk the sour cream and milk until smooth. Spread a thin layer of the salsa in the bottom of the prepared dish. Place 4 tortillas in the bottom of the dish, tearing them to fit. Scatter half the turkey over the tortillas, then top with 1/2 c. corn and half the scallions. Top with 3/4 c. cheese, 1/2 c. salsa and about 1/3 of the sour cream mixture. Top with four more tortillas, then the remaining turkey, corn, scallions and salsa. Drizzle with half the remaining sour cream mixture and sprinkle with another 3/4 c. cheese. Top with the remaining 4 tortillas, spread with the remaining sour cream mixture, and sprinkle with the remaining 1/2 c. cheese.
Bake until casserole is heated through and the cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Makes 6 servings.