I had a couple of requests for how I made my turkey enchilada caserole last weekend. It was really, really good with the leftover turkey, and I bet it'd be equally as good with cooked ground meat or any other shredded cooked meat.
The casserole completely fills a 9x13-inch baking pan, so if you have fewer people to feed or just can't stand to eat the same meal two days in a row (and then for lunch), you might want to cut the ingredients in half and layer them in an 8x8-inch pan.
I didn't take any photos, sorry! Not only am I not the best food photographer but I didn't realize I'd be sharing the (non)recipe. I do have a photo of the enchilada sauce I made, with a credit back to the site where I found the recipe. I didn't have any premade sauce in the house so I had to go searching. I really liked the way this one turned out.
Red Enchilada Sauce from Gimme Some Oven
Notes: I made 1.5 times the following recipe to yield about 3 cups of sauce. The text in color indicates ingredients I used and/or the amounts I used compared to the original recipe. Also note that the sauce thickens but doesn't get thick (if you know what I mean).
- 2 tablespoons safflower oil
- 2 tablespoons all-purpose flour
- 3 tablespoons medium chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken stock
|Credit: Gimme Some Oven|
Turkey Enchilada Casserole
Notes: Measures are approximate. I used whole wheat flour tortillas because that's what I had in the house. I think corn tortillas would have been awesome, but if you use 6-inch tortillas you'll need a few extra. I kind of made this up as I went, but am pleased with the results.
- 5 (8-inch) flour tortillas
- 3 cups of enchilada sauce
- 2 (14-ounce) cans black beans, drained, rinsed, and drained
- 1 small bag frozen corn, thawed (normal size, I don't have a measure)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 (4-ounce) can diced green chilies
- 1 (4-ounce) can sliced black olives, drained
- 3/4 cup chopped cilantro
- 3 heaping cups of shredded turkey (white and dark meat)
- 3 generous cups of shredded Mexican blend cheese
- 1 chopped avocado, lime wedges, sour cream (for serving)
Heat a cast-iron or nonstick pan over medium high heat and cook the tortillas, one at a time, until they get a little color, about 2 minutes a side. Cut each one into quarters.
Pour about 1 cup of sauce on the bottom of the pan. Arrange about one-third of the tortilla pieces over the sauce and then top with one-third each of beans, corn, onion, bell pepper, green chilies, olives, and cilantro, evenly distributing the ingredients. Top with 1 cup of the turkey and then 1 cup of the cheese. Repeat two more times, ending with the cheese. (If you have extra cheese, put it all on top!)
Spray or oil a piece of foil and cover the pan. Bake 30 minutes or until bubbly. Remove the foil and let bake another 10-15 minutes until the cheese takes on color and the casserole is heated through.
Pass avocado, lime wedges, and sour cream at the table.