Mexican Lasagna

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Cook the ground turkey in a skillet over medium heat, crumbling it throughout, for about 10 minutes. Add the water and taco seasoning, bring to a boil, then lower the heat and let it simmer until the mixture thickens, about 5 minutes. Fold in the green chiles and remove from heat.

3. 3

   Pour a thin layer of enchilada sauce across the bottom of an 8x10-inch baking dish. Lay 4 tortillas on top, overlapping as needed. Spread half the sour cream, half the refried beans, half the turkey mixture, and one-third of the cheese over the tortillas. Pour another portion of enchilada sauce on top, add 4 more tortillas, and press down firmly to compact the layers.

4. 4

   Continue layering with the remaining sour cream, remaining refried beans, remaining turkey mixture, another third of the cheese, and more enchilada sauce. Finish with the last 4 tortillas, the final portion of enchilada sauce, and the rest of the cheese.

5. 5

   Bake uncovered until the cheese on top is fully melted and bubbling and the casserole is heated through, about 20 minutes.