Post-Holiday Turkey Enchilada Casserole

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Diamond Nuts

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Ingredients

2 tablespoons vegetable oil

1 large onion, minced

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons chili powder

Salt and freshly ground black pepper

3 cups shredded, cooked turkey meat, (about ¾ pound)

2 poblano chilies, roasted, peeled and diced

or 2 (7-ounce) cans diced green chilies

1 cup corn kernels, fresh, frozen or canned

1 cup sour cream

1 ½ cup Diamond Walnut Halves, toasted and chopped

2 cups freshly grated cheddar or Jack cheese

1 (28-ounce can) green chile enchilada sauce or tomatillo salsa verde

12 white corn tortillas, cut into quarters

1 cup crumbled queso freso

1 cup fresh cilantro leaves, for garnish

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