Working on the last of the Thanksgiving leftovers. This was a great & easy way to use up more of the turkey. My husband and I both enjoyed it. Naturally I needed a dollop of sour cream to top it off, while my husband preferred to use tortilla chips as scoopers for the casserole. As usual, I combed blogs and web sites for different recipes and combined my favorite parts of several. This is what I came up with:
TURKEY ENCHILADA CASSEROLE
- 2 cups cooked, diced turkey
- 1/4 cup chopped green onion
- 1 small can sliced olives
- 1 can (29 oz.) red enchilada sauce
- 6 corn tortillas (about)
- 2 cups shredded cheese of choice (I chose a Mexican blend)
- chopped fresh cilantro
- sour cream (if desired)
- Combine first 3 ingredients and 1 cup of the enchilada sauce. I heated it up in a skillet, but I’m not certain that is necessary.
- Spray a small casserole dish with cooking spray. Tear some tortillas to cover bottom of casserole dish. Layer cheese, cilantro, turkey mixture, extra sauce (about 1/3 cup) and torn tortillas about two or three times. Top with cheese.
- Bake at 425° until cheese is melted and casserole is hot in the center, about 20 minutes. Sprinkle with chopped cilantro and dollop with sour cream.