Enchilada Lasagna

2 cans of enchilada sauce
1 pound ground turkey, or 1 pound cubed chicken breasts or thighs, or a pound of other protein
1 tablespoon vegetable oil
1 1/2 cups diced onion
1 teaspoon kosher salt
1 cloves garlic, minced
1 teaspoon dried oregano
12 (6-inch) corn tortillas
12 ounces queso fresco, crumbled
1 carrot, chopped
8 ounces corn


1. Heat oven to 350ºF.
2. Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the protein along with half a teaspoon of the salt and sauté until the meat is just cooked through, approximately 7 to 9 minutes. Move the protein from the pan to a plate or bowl. Add the onions and carrot to the same pan along with the other half teaspoon salt, decrease the heat to medium-low, and sweat for 4 to 6 minutes. Then add the corn, garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Stir the protein into the mixture and remove from the heat.
3. Halve 3 of the tortillas
4. Lube a 9-by-13-inch glass baking dish with nonstick spray then dose half a cup of the sauce into the bottom of the dish. I usually spread it around with a large rubber spatula.
5. Dip 4 tortillas (three whole and one cut into halves) into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish.
6. Top this with half of the protein mixture and 1 cup of the cheese. Repeat layering finishing with the remaining sauce and remaining cup of cheese.
7. Cover with foil and bake in the middle of the oven for 30 minutes. Then remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Serve with guacamole and sour cream.