Mexican Lasagna Verde

INGREDIENTS
3   tablespoons olive oil
1   pound ground turkey
1   large white onion, chopped
6   cloves garlic, minced
2   Anaheim or Poblano chilies, diced to ½ inch
3   ounces sliced black olives
½  pound small leaf spinach, de-stemmed, chopped
3   cups tomatillo salsa, homemade or purchased
5   corn tortillas, 9 inch
8   ounces shredded Monterrey Jack cheese
1   avocado, peeled and sliced into 8 slices
½  cup sour cream

METHOD

Preheat the oven to 350 F. Warm the olive oil in a large skillet over medium-high heat. Break the turkey into small bits as you add it to the skillet. Cook the turkey for 4 to 5 minutes, breaking up the lumps with a fork, until it is partly browned and add the onion, garlic and diced chili. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened. Add the olives and spinach and cook until the spinach is partially wilted. Remove from the heat.

To build the lasagna, use a round, glass baking dish and pour 1 tablespoon of salsa into the bottom. Add one tortilla and 1/3 of the mixture from the skillet. Add ¼ of the cheese and ¼ cup of salsa. Place another tortilla on this and repeat the layer two more times, ending with a tortilla on top.

Pour the remaining salsa on the top, sprinkle the remaining cheese on top and put into the center of the oven. Bake for 30 minutes uncovered, remove and allow it to cool slightly before serving. Add the sliced avocados in a wheel pattern with the sour cream at the hub before serving.