Turkey Enchilada Casserole - cooking recipe

Ingredients

1 1/2 lbs ground turkey breast
1 medium yellow onion, chopped
1 tablespoon garlic, minced
2 tablespoons canola oil
1 (19 ounce) can enchilada sauce
1 (16 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 (11 ounce) can Mexican-style corn, drained
1 tablespoon enchilada seasoning
1 teaspoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package 6-inch corn tortillas
2 cups cheese, shredded Mexican four-cheese blend
8 tablespoons fresh cilantro, chopped
8 tablespoons green onions, chopped

Preparation

Heat oil in large skillet (or small dutch oven); brown ground turkey, onion, and garlic until turkey crumbly and no longer pink.
Stir in next 9 ingredients; reduce heat to low and cook, stirring often, for 5 minutes or until thoroughly heated (season sauce to taste here).
Spoon 1/3 of sauce mixture in bottom of lightly greased 13 x 9 inch baking dish. Layer with 1/3 tortillas, then 1/3 sauce and turkey mixture, and then 1/3 cheese; repeat layers to the top of the casserole dish.
Bake at 350 degrees for 15 to 20 minutes, or until golden and bubbly. Top with fresh cilantro and green onions.