03 December 2016

The Kitchen Journal: Turkey Enchilada Casserole

Turkey Enchilada Casserole from Beth Fish ReadsI 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).

    Photo Credit: Gimme Some Oven
    Credit: Gimme Some Oven
  • 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
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to 3 days.

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)
Preheat the oven to 350F. Oil or spray a 9x13-inch baking pan.

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.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.


rhapsodyinbooks 12/3/16, 6:51 AM  

Sounds great! (But looks like too much work for me personally!)

Tina 12/3/16, 7:14 AM  

Yes! I'm glad you posted this. Ever since you mentioned it on Twitter I have been wanting enchiladas. Sometimes leftovers can be the mother of invention, great casserole. I think I'd make the larger serving because we like a hot lunch in our cold old workplace.

Mae Travels 12/3/16, 7:53 AM  

I used to make something like this; you inspire me to plan to do it again soon! Obviously, it's subject to lots of improvisation!

best... mae at maefood.blogspot.com

Melynda@Scratch Made Food! 12/3/16, 8:12 AM  

Can't wait to make the sauce and of course enchiladas, pinned for the future. Thanks for hosting, have a great weekend.

bermudaonion 12/3/16, 8:22 AM  

We have a couple friends having surgery in the next few weeks and this sounds like a fabulous dish to take their families! Thanks for the recipe.

Molly 12/3/16, 8:34 AM  

My favorite part of Thanksgiving is the leftovers, and I'm always on the lookout for new turkey recipes. This one sounds perfect (... I just wish I had some turkey on hand to try it for dinner this weekend).

jama 12/3/16, 8:40 AM  

Thanks for sharing the recipe! Will be pinning it. :)

Jackie McGuinness 12/3/16, 8:51 AM  

Like you, I'd rather make my own sauces, cheaper and healthier.

Katherine P 12/3/16, 9:44 AM  

Yum! This sounds delicious and a great way to use up turkey. I love the recipe for enchilada sauce. I have one that is just ridiculously difficult and this one looks just as good without messing up every pot I own!

Create With Joy 12/3/16, 12:21 PM  

Thanks for sharing this recipe Beth - it's one of my husband's faves! :-)

Deb in Hawaii 12/3/16, 6:49 PM  

Looks really delicious! I love the sound of that sauce. ;-)

Girl About Library 12/3/16, 9:39 PM  

oh my goodness this recipe sounds delicious. and that homemade enchilada sauce! this texas girl's heart is very happy.

Esme 12/4/16, 2:26 AM  

Great recipient especially for all the turkey ledftovers.

(Diane) bookchickdi 12/4/16, 3:20 PM  

I have never made enchilada sauce from scratch, I can't believe it. I just pinned this, I can't wait to make it with my leftover turkey.

Emma at Words And Peace / France Book Tours 12/4/16, 6:26 PM  

sounds tasty, putting it aside for after January 7. My Church (Eastern Orthodox) fasts for 40 days until the Nativity (Jan 7), so not meat, fish, eggs, or dairy for now ;-)

Heidenkind 12/4/16, 11:14 PM  

This sounds like a yummy enchilada recipe! Enchiladas are also perfect make-ahead-and-freeze meals so you could make double and have dinners or lunches for weeks.

nishitak 12/5/16, 2:28 AM  

I'm vegetarian, but that enchilada sauce sounds good. I'd do that one in a heartbeat with some vegetable stock.

Sue Jackson 12/9/16, 7:44 PM  

Mmmm...sounds delicious! I love making homemade enchiladas - one of my family's all-time favorite meals!

Thanks for sharing your recipe!


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