Slow Cooker Turkey Enchilada Casserole

Instructions

1. 1

   Brown the turkey with the chopped onion, cumin, and salt in a skillet for 7 minutes. Stir in the drained beans, corn, and 1 cup of enchilada sauce.

2. 2

   Grease the slow cooker and spread 1/4 cup sauce on the bottom.

3. 3

   Layer torn tortillas, a third of the turkey mixture, a drizzle of sauce, and a handful of cheese. Repeat twice more, ending with cheese.

4. 4

   Cover and cook on LOW for 4 hours (or HIGH for 2) until bubbling at the edges.

5. 5

   Uncover and let it rest 10 minutes so it sets, then scoop and serve with sour cream.