1 can (16 oz.) tomato sauce
1 can (4 oz.) chopped mild green chilies, drained
1 clove garlic, minced or crushed through a press
1 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
1/4 tsp. black pepper
1/2 lb. cooked turkey, unsliced
1 bunch scallions (6 to 8)
9 corn tortillas
1 pkg. (10 oz.) frozen corn, thawed
2 1/2 c. grated Cheddar cheese (about 3/4 lb.)

Preheat the oven to 375 degrees. Lightly grease a shallow 1 quart baking dish. In a medium bowl, combine the tomato sauce, green chilies, garlic, chili powder, cumin, oregano and black pepper.

Cut the turkey with the grain into 2 inch wide pieces and then cut the pieces across the grain into 1/4 inch thick strips. Coarsely chop the scallions.

Line the bottom of the baking dish with 3 tortillas, overlapping them. Spread one third of the sauce over the tortillas.

Cover the tortillas with half the turkey, scallions and corn, and 1 cup of the cheddar. Top with 3 more tortillas, half the remaining sauce, all of the remaining turkey, corn and scallions, and 1 cup of the cheddar.

Top with another 3 tortillas, the remaining sauce and the remaining 1/2 cup cheddar. Bake the casserole, uncovered, for 25 minutes.