Tex Mex Torte

Need to feed a crowd? I usually do. I used the long weekend to get caught up on making meals for the freezer and my folks. This one is similar to my mom's enchilada pie recipe with the addition of sour cream and fire-roasted tomatoes with green chilies. The casseroles come together quickly and can be refrigerated or frozen until your ready to use them. I recommend that you let them defrost completely and let them come to room temperature before placing in the oven.

Makes 1 small and 1 large casserole or 2 medium casseroles

24 small corn tortillas
2 pkgs ground lean ground turkey
2 15oz cans fire-roasted tomatoes with green chilies
1 15oz can tomato sauce
1 21oz can chili beans(I used Bushes Texas Ranchero Beans)
2 cloves garlic, minced
1 large soft-ball sized onion, diced
3 tbsp chili powder
2 tsp smoked paprika
1/2 tsp ancho chili powder
1 tsp cumin
1 cup light sour cream
3 cups light shredded cheddar cheese
1 tbsp olive oil

Spray your casserole dishes with cooking spray and set aside. Preheat the oven to 350. Heat the oil in a large skillet and add the onions, garlic, paprika, chili powders, salt and pepper. Add the ground turkey, break up and let brown. Add the tomatoes, tomato sauce and chili beans. Allow to heat through. Remove from heat. Pour a small amount of filling on the bottom of each casserole. Layer the tortillas over the filling. Top with a single layer tortillas with more filling,dot the top of the filling with small spoonfuls of sour cream and sprinkle cheese over all. Add another layer of tortillas and repeat the process. Finish with another layer of tortillas, filling, sour cream and cheese. Cover with foil and bake for 25-30 minutes.