Drain and rinse black beans. Rinse corn under warm water if still frozen. Halve tortillas. Thoroughly combine red cabbage, corn, dressing, half the beans ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Refrigerate slaw until plating.
Cook the Turkey
Heat a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, ground turkey, and half the Santa Fe Seasoning to hot pan and cook 3-5 minutes or until no pink remains. Transfer turkey to a plate and reserve pan. No need to wipe pan clean. Turkey will finish cooking later.
Make the Tomato Sauce
Place pan from cooking turkey over medium heat. Add crushed tomatoes, remaining Santa Fe seasoning, ½ tsp. salt, and ¼ tsp. pepper to hot pan and cook until warmed through, 3-5 minutes.
Assemble the Enchiladas
Place baking sheet under casserole dish to catch drips. Spoon 1 cup seasoned tomato sauce into prepared casserole dish. Top with five tortilla halves, ⅓ the turkey mixture, ⅓ the remaining beans, and ¼ the cheese. Repeat this layering two more times.
Bake the Enchiladas
Assemble final layer by topping with remaining tortillas, remaining seasoned tomato sauce, and remaining cheese. Bake 15-18 minutes, or until cheese is brown and bubbling, and casserole reaches a minimum internal temperature of 165 degrees. Let rest 5 minutes before serving.
Plate the Dish
Place a serving of layered enchilada casserole on a plate and garnish with sour cream. Serve slaw on the side.