Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
In a large skillet, add ground turkey, onion and garlic. Cook until browned and crumbly, about 5-7 minutes. Drain and place back in skillet.
Add taco seasoning and mix well. Then add the corn, fajita mixture, drained Rotel tomatoes and black beans. Mix well and cook over medium heat for 10 minutes. Stir in 1 cup of shredded cheese.
Add 1 cup of enchilada sauce to the bottom of the prepared baking dish. Spoon the meat mixture over enchilada sauce, then add remaining cup of shredded cheese and enchilada sauce.
Cover with tater tots. You can throw them on top or line them up nicely, like I do.
Bake for 40 - 45 minutes, or until tater tots are cooked through and browned.
Sprinkle cilantro on top and garnish.
Serve & enjoy!