I came up with this when I had some left over turkey to use. It can easily be made with chicken or any other meat you like. Serve it up with some rice and beans and some condiments (salsa, sliced avocado, and sour cream). I hope you like it.
1Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and saute until onion is translucent (approx. 8-10 min.). Add the olives, tomatoes, and corn and heat until warm. Remove from heat and set aside.
2Heat vegetable oil in a small skillet. In a medium pot, heat the enchilada sauce. Using a pair of tongs, place a corn tortilla (one at a time) in the oil allowing it to slightly cook (approx. 20-30 sec.). Flip the tortilla over and repeat. Remove the tortilla and dunk it in the warm enchilada sauce to coat. Place the tortilla on the bottom of a 13x9 casserole dish or pan. Continue this until you have covered the bottom of the pan (approx. 6 tortillas) You will overlap the tortilla a little doing this.
3Spread half of the vegetable mixture on top of the tortillas. Next, sprinkle half of the shredded turkey on top of the vegetables. Spoon some of the enchilada sauce on top of the turkey (approx. 1/2 c.). Lastly, sprinkle one third of the shredded cheese on top of the sauce. Put another layer of tortillas as described in step 2 on top. Repeat this step.
4Place the remaining enchilada sauce or just enough to cover the top of the tortillas and sprinkle with the last one third of cheese. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for an additional 5-10 minutes or until bubbly.