Turkey Enchilada Casserole - Dairy, Wheat, Soy Free

  Ok, look. I know I am always saying everything is delicious but this is seriously DELICIOUS. I mean it. My dad came over for dinner tonight and I was nervous because he can sometimes have a hard time accepting Daiya cheese, but he raved how great it was through the whole meal, as did the rest of us.

  This involved a lot of cheese, it's not a typo, but trust me, it's great. The recipe made enough for 3 adults who ate way too much and two kids plus one portion leftover; you could halve the recipe pretty easily if making it for fewer people.

Mexican Enchilada Casserole

2 cups canned tomato sauce
3 Tbl chili powder
1/2 cup water

1/2 Tbl olive oil
1 1/2 lbs ground turkey
1 medium white onion, chopped
1 Tbl paprika
2 Tbl chili powder
1 tsp sea salt
2 tsp cumin
1/2 tsp garlic powder
1 bag Daiya cheddar shreds
1 bag Daiya pepper jack shreds
12 corn tortillas, cut in half
olive oil to grease dish

Preheat oven to 425.
In a medium sauce pan, stir tomato sauce, chili powder, and water together. Bring to a boil and then reduce heat. Simmer, stirring often, until sauce has thickened, about 10 minutes. Remove from heat and set aside.
In a medium skillet, heat olive oil over medium high heat. Add onion, turkey, and seasonings. Break turkey up while cooking until well crumbled and browned. Stir about 1/4 of the tomato sauce mixture into the turkey. Remove from heat.

Grease a 3 quart casserole dish. Mix pepper jack and cheddar cheeses together in a bowl or large ziploc bag. Place 8 tortilla on the bottom of the dish, arranging to cover as much of the bottom as possible. Spread about 1/3 of the cheese on top. Add 1/2 of the meat mixture, 1/3 of the remaining sauce, and repeat with the cheese, meat, sauce again. Top with remaining 8 tortilla halves, then spread on the rest of the sauce, making sure to completely wet all parts of the tortillas (other wise they will dry out and be pretty inedible). Sprinkle with the last of the cheese and bake for 20-30 minutes, until the edges are bubbly and brown.

Allow to cool 10 minutes and then cut and serve with black olives, sliced green onions, and cashew sour cream.