Turkey Enchilada Casserole

I planned to bake some chicken enchiladas but remembered I had some leftover turkey in the freezer. So, I used that instead, and they were delicious. I used my usual recipe, except I didn't fill or roll the tortillas. I made two layers instead, so it was more of a casserole dish. I cooked some Pinto Beans and rice, too, to serve with the enchiladas. Here's the recipe for both dishes.

Turkey Enchilada Casserole

1 1/2 to 2 cups chopped cooked chicken or turkey
1 can 10 3/4 oz. Campbell's Condensed Cream of Chicken Soup
1 cup La Victoria Salsa
1/2 cup sour cream
1 tsp. chili powder
1/4 tsp. each salt and pepper
1/2 tsp. Cumin
1/2 cup chopped onions
1 4 oz can of chopped green chiles
1/2 cup fresh chicken stock
12 corn tortillas or 6 to 8 large flour tortillas (warmed)
1 to 1 1/2 cups shredded cheese (Sharp, Monterey Jack, or Pepperjack)
16 to 24 oz can of enchilada sauce

Fry corn tortillas a few seconds on each side in hot vegetable oil. Drain on paper towels and set aside. Combine all ingredients except cheese. Pour enough enchilada sauce to cover a large, glass baking dish. Layer six tortillas on top, then spread chicken/turkey mixture on top. Place remaining tortillas on top and enough sauce to cover dish. Top with shredded cheese. Cover with aluminum foil and bake at 350 degrees for 20 to 30 minutes until cheese is melted.

Pinto Beans

Soak about 16 ounces of Pinto Beans in water for 6 to 8 hours, or overnight. Drain.
Place beans back in pot.
Brown a pound of ground beef in skillet until no longer pink. Drain grease.
Add 1/2 cup chopped onions, 1/2 cup chopped celery, one bay leaf, and 1/2 tsp. cumin, and thyme. Salt and pepper to taste. Add a pinch of cayeene pepper (red pepper) and red pepper flakes (if desired). Bring to a boil, then reduce to a simmer and top with lid. Cook about 1 and 1/2 to 2 hours, or until beans are tender. Add ground beef to beans half-way through cooking time. Serve over hot cooked rice.