This spicy casserole satisfies any time of the year. In the summer, a slow cooker adds less heat to your kitchen than an oven. And in the winter, a warm casserole welcomes everyone home after sledding or shoveling the drive.

• 1 1/2 pounds ground turkey
• 1/2 cup chopped onion
• 1 cup frozen whole kernel corn
• 9 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack or Pepper Jack cheese
• 1 can (19 oz.) enchilada sauce

1. In large skillet, cook half of the turkey and the onion over medium-high heat until the meat is no longer pink, stirring frequently to break meat into bite-sized pieces. Drain off any fat, carefully keeping meat in pan and pouring off any liquid. Transfer the meat and onion to a medium bowl.

2. In the same skillet, cook the remaining turkey using the Step 1 directions. Add to the meat-onion mixture in the bowl.

3. Stir corn into the meat-onion mixture.

4. Lightly coat the inside of a 3 1/2- to 4-quart slow cooker with nonstick cooking spray.

5. Place 3 of the corn tortillas in the bottom of the slow cooker, overlapping edges as necessary to make tortillas fit.

6. On top of the tortillas in the slow cooker, layer in order: half of the meat mixture, 1/2 cup of the cheese, 3/4 cup of the enchilada sauce, 3 more tortillas, the remaining meat mixture, 1/2 cup of the remaining cheese, 3/4 cup of the remaining enchilada sauce, the remaining 3 tortillas, the remaining 1 cup cheese and the remaining enchilada sauce.

7. Cover and cook on low-heat setting for 3 to 4 hours.

8. Turn slow cooker off. Let stand 15 minutes before serving.