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Turkey and Corn Enchilada Casserole

First Layer:
1 can (15 oz.) corn, drained
1 can (15 oz.) creamed corn
8 oz. sour cream (non-fat)
1/2 cup ricotta (low-fat)
1 pkg. (8-1/2 oz.) corn bread mix
Second Layer:
1 cup turkey, shredded
1 cup shredded cheese
1 cup enchilada sauce, divided
Guacamole dip, for garnish

Mix together all first layer ingredients in a casserole dish. Bake at 350 degrees for 30 minutes or until firm. Take out of oven; poke fork holes all around it. Pour 1/2 cup red enchilada sauce over corn bread. Top with turkey and cheese. Put back in oven until cheese melts. Top with remaining enchilada sauce and guacamole dip; serve. Serves 6.

 


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