Leftover Turkey Enchilada Casserole
Transform leftover turkey into a vibrant and zesty enchilada casserole, perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded cooked turkey (or chicken; for a vegetarian twist, use 2 cans of black beans, drained and rinsed)
- 4 ounces mild green chiles (canned or roasted)
- 2 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups Monterey Jack cheese (shredded, divided)
- 8 corn tortillas (10 inch)
- 15 ounces enchilada sauce (homemade or store-bought)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread half of the enchilada sauce in a 9 x 13 baking dish.
- In a medium bowl, combine the turkey, green chiles, chili powder, onion powder, garlic powder, and salt.
- Warm each tortilla for about 30 seconds on each side in a small dry skillet.
- Divide half the shredded cheese evenly over the tortillas and place an appropriate amount of turkey mixture on each.
- Roll each tortilla tightly and place seam side down in the baking dish.
- Cover with remaining sauce and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes until the cheese is golden and bubbly.
- Serve topped with sliced black olives, cilantro, and a dollop of sour cream.
Notes
Let cold ingredients sit at room temperature for about 30 minutes before starting. Ensure to warm tortillas to prevent them from tearing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/leftover-turkey-enchilada-casserole/
