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1 pound tomatillos, husks removed

1 bunch cilantro, coarsely chopped

1/2 medium onion chopped

1 tbsp olive oil

1 tsp cumin

Salt

pepper

water

12-14 corn tortillas

canola oil

2 cups of cheese (i used asadero and quesadilla) of your preference

Bring 3 cups of water to boil, you want the tomatillos covered. Add tomatillos, cover and simmer for 10-15 minutes. Check your tomatillos they should be soft, but they should remain their shape. Remove the tomatillos from the pot and reserve the cooking liquid. Let tomatillos cool until manageable and remove their stems. Chop and place in blender with onion, cilantro and cumin. Blend quickly, you want to the ingredients to come together but have some texture. Heat the oil in a saucepan over medium heat, add the blended mixture and ¼ to ½ cup liquid water to loosen the sauce. Simmer for 10 minutes. The sauce should coat a spoon. Season to tatse with salt and pepper. Heat the canola oil in a large skillet, pass each tortilla in the heated oil, allow your tortilla to slightly crisp (not a tostada stage). Begin your casserole. Spoon a bit tomatillo mixture on bottom of your casserole dish(9/13) Place a layer of tortillas, turkey, cheese and sauce. Repeat process, you should have enough sauce for three layers. Bake in  a 350 degree oven for about 30 minutes, remove from oven.  Allow the casserole to rest for easier slicing.

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