Hatch green Chili Casserole

My version.

Ingredients:

• 1/4 lb. ground turkey
• 1/4 onion, chopped thick
• 1 clove minced garlic
• 1/4 tbsp. chili powder
• 1/4 tsp. sea salt
• dash cumin
• 1 oz. Hatch diced green chilies
• 4 flour or corn tortillas
• 3/4 cup shredded cheese (Monterey Jack, Mexican mix and/or cheddar)
• 1 can Enchilada Sauce
• 1/8 cup water
• canola oil

Directions:

1. Coat skillet with enough oil to just wet the bottom of the skillet
2. Mix turkey, onion, chili powder, sea salt, cumin, diced chilies in skillet
3. Cook over medium heat until turkey is browned
4. Add garlic and cook another 3-4 minutes (to keep garlic from burning)
5. Pre-heat oven to 350
6. Coat a glass baking dish with enough canola oil (or olive oil) to coat the bottom
7. Place each tortilla on a cutting board or other surface
8. Add small amount of turkey mixture to center of each tortilla making sure you can still fold the tortilla into the shape of an enchilada
9. Add small amount of cheese(s) to top of turkey
10. Add enchilada sauce to mixture
11. Roll the tortilla closed and place in baking dish
12. Pour the remaining sauce over the tortillas
13. Sprinkle enough cheese(s) to cover everything
14. Bake uncovered 30 minutes - cheese should be bubbly and slightly tanned
15. Serve with sour cream, salsa or guacamole

If you want to make your own sauce:

Ingredients:

• 1 tbsp. olive oil
• 1/2 onion - diced
• 1 minced garlic clove
• 1/4 cup flour
• 2 cups chicken stock
• 1/4 tsp. cayenne
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• 4 ounce can Hatch chopped chilies

Directions:

1. Heat olive oil in skillet over medium heat
2. Add onion and saute for 5 minutes
3. Add garlic for the last minute
4. Add rest of seasonings and cook over medium heat for 2 minutes - stir constantly
5. Sprinkle in the flour and cook one more minute while stirring
6. Add chicken stock slowly while stirring
7. Add chilies and simmer on low for about 30 minutes - stir every 10 minutes