Turkey Enchilada Bake

Preheat your oven to 350° Fahrenheit. 

Heat the olive oil in a large pan over high heat. Add the ground turkey and cook until it's no longer pink. You will see liquid in the pan - keep it. It is mostly water with a little fat and will mix well with your seasoning and vegetables. 

Add your taco seasoning, onion, and bell pepper. Stir until combined and cook for a few minutes to soften the vegetables. 

Turn the heat off and add the cream cheese to the turkey mixture. Stir until combined and you're left with a creamy, velvety consistency. 

Pour about a half cup of the red enchilada sauce into a 9 x 13 glass dish and spread it around to cover the bottom. 

Cut your stack of 7 flour tortillas in half.  Arrange half of the the tortilla halves to cover the bottom of the dish. (Tip: align the flat side of each tortilla half along the edges of the dish and place one tortilla half in the middle to cover the remaining portion)

Pour the turkey mixture into the dish on top of the tortilla halves and spread the mixture out evenly. 

Top the turkey mixture with the other half of the tortilla halves, completely covering the mixture. (Tip: align the flat side of each tortilla half along the edges of the dish and place one tortilla half in the middle to cover the remaining portion)

Pour the rest of the red enchilada sauce all over the top of the tortilla layers and spread it out so it full covers everything. 

Top this turkey enchilada bake with the shredded Mexican blend cheese. 

You will be cutting this bake into 8 pieces, so determine where those portions will be and in the middle of each portion, place two slices of pickled jalapeno.  

Place the turkey enchilada bake into the oven and bake for about 15-20 minutes or until the cheese is melted and the filling is bubbling. 

Garnish the top of the turkey enchilada bake with diced green onions as soon as you pull it out of the oven. Let the bake rest for about 15 minutes, then cut into 8 portions and serve.