3 corn tortillas
1 lb ground turkey, cooked
1 cup Mexican Rice, cooked
1-2 cups Mexican Blend shredded cheese
Anaheim chile peppers
1 onion, diced
1-1/2 cups diced tomatoes
Grill your anaheim peppers under the broiler or on the grill turning them to the skins split. Place them in a paper bag and close it to allow the steam to soften the skins for about 10 minutes. Next, remove them and gently massage the skins off under running water. Seed them and cut them into strips.
Heat oil in a large wok or skillet. Add the onions and peppers, saute for about 5 minutes, then add the tomatoes. Saute for 15 minutes.
Line a lasagna pan with the tortillas. Add your anaheim/tomato mixture and then add a layer of cheese, then top off with the rice, then one more layer of cheese. Bake for about 30 minutes.