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Enchilada Casserole
8 servings

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 to 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-inch
x 7-inch x 2-inch baking dish. Place cut edge of two tortillas
against long side 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 F for 20 minutes.
Sprinkle with remaining cheese. Bake 5 to 10 minutes longer or
until cheese is melted. Serve with salsa.

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