Turkey Enchilada Casserole

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius). \nNext, take a 3-quart casserole dish and spray it with cooking spray to prevent sticking. \nIn a small saucepan, combine tomato sauce and chili powder over medium heat; stir occasionally until the mixture reaches a simmer. Add 1/2 cup of water, if desired, and continue to heat until the sauce reaches a pourable consistency. Remove from heat and set aside for later use. \nIn a large skillet, cook ground turkey, onion, and 1 packet of taco seasoning mix over medium heat. Use a spoon to chop the turkey as it cooks, breaking it down into small pieces until it's no longer pink and has a crumbly texture. Add 2/3 cup of water to the skillet and stir in the remaining taco seasoning mix. Continue cooking, stirring frequently, until all moisture has evaporated from the turkey mixture. \nCombine 1 cup of enchilada sauce with the cooked turkey mixture and remove from heat. \nTo assemble the casserole, place 8 tortilla halves in a prepared 3-quart baking dish, overlapping them as necessary to fit snugly. \nIn a separate bowl, mix together 1 cup of shredded Cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Spread half of the cheese mixture evenly over the tortillas in the baking dish. \nNext, add 1/3 of the turkey mixture, followed by 1/3 of the chopped lettuce and 1/3 of the diced tomatoes. Drizzle about 1/3 cup of the remaining enchilada sauce over these layers. \nRepeat this layering process two more times, ending with a layer of tortillas on top. \nSpread the remaining 1 1/4 cups of shredded cheese mixture evenly over the top layer of tortillas. \nPlace the casserole in a preheated oven and bake until the cheese on top is melted and golden brown, taking about 20 to 30 minutes.