Turkey Enchilada Casserole (Gluten Free)

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 poblano chiles, seeds and stem discarded, finely chopped
• 2 cloves garlic, minced
• 2 cans (15 oz; 425g each) mild green enchilada sauce (preferably Hatch), well shaken
• 2 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tsp oregano
• 1 (15 oz; 425g) can black beans, rinsed and drained
• 2 lb (907g) cooked turkey or chicken, cut into bite-sized pieces or shredded
• 2 cups (227g) grated sharp cheddar cheese, divided
• 18 (5 to 6-inch each) gluten-free corn tortillas
• 3 green onions, sliced, for garnish
• Sour cream, for garnish, optional
• Cilantro sprigs

Instructions

1. 1

   Set a rack in the center of the...: Set a rack in the center of the oven and preheat to 350°F. Set out a 9x13x2-inch baking dish.

2. 2

   In a large sauté pan, heat oil over...: In a large sauté pan, heat oil over medium-high heat. Sauté the onions and poblanos until softened, about 3 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in 1 can of the enchilada sauce (well shaken), chili powder, cumin, and oregano until completely blended. Add the beans and turkey. Cook until warmed through, about 5 minutes. Season mixture with salt and pepper to taste.

3. 3

   Pour half of the remaining enchilada sauce (1/2...: Pour half of the remaining enchilada sauce (1/2 can) over the bottom of the baking dish, spreading to cover completely. Place 6 tortillas on the bottom of the prepared dish, overlapping them to cover the bottom completely. Spoon half of the turkey mixture evenly over the tortillas. Cover with 6 more tortillas. Spread with remaining turkey mixture and half of cheese. Cover with 6 more tortillas. Pour the remaining enchilada sauce over the tortillas (be sure they are all moistened and covered) and top with the remaining cheese.

4. 4

   Bake until the casserole is heated through and...: Bake until the casserole is heated through and bubbling at the edges, about 45 minutes. If the top is getting too browned, lay a piece of foil over the pan. Remove from the oven and let sit for 15 minutes to firm up slightly before scooping out servings. Sprinkle the tops with green onions. Serve with a dollop of sour cream, if desired.