Enchilada Casserole

• 1 lb.Ground Turkey
• 1 small chopped onion
• 1 T. +1/3 c. Canola Oil, divided
• 1/3 c. Flour
• 2 T. Chili Powder
• 1/4 t. Salt
• 1/4 t. Pepper
• 2 c. Water
• 12 (7 in) corn tortillas
• 1 1/2 c. Salsa
• 1 1/2 c. Shredded cheese

In a skillet over medium heat, cook turkey and onion in 1 tablesppon oil until meat is no longer pink; drain. Sprinkle with flour, chili powder, calt nd pepper.  Add water and bring to a boil.  Reduce heat, cover and cook 8-10 minutes. In another skillet, fry tortillas in remaining oil about 20 seconds total, turning one time.

Preheat over to 350 degrees. Cut 9 of the tortillas in half and place the cut edges of 1 tortilla against the short side of a greased 9x13 in baking dish.  Overlap remaining tortilla halves until bottom of dish is covered.  Spoon 2 c. meat mixture over tortillas and layer 1/2 c salsa over meat. Sprinkle with 1/2 c.cheese. Repeat layers and top with remaining tortillas, meat mixture, salsa and cheese. Bake uncovered,20 minutes; sprinkle with remaining cheese. Bake 10 minutes more or until cheese has melted.