This healthy turkey enchilada casserole recipe is so simple and an easy way to use up turkey leftovers with bold and spicy Mexican flavors.
I love Mexican food in all varieties. It has been a little challenging to eat Mexican since my bariatric surgery, but I am still able to find good things to eat. This lasagna-style casserole is one of those very good things.
When you are left with a glut of leftovers after a big holiday meal, you quickly get tired of repeating the big meal over and over and over again. At least, I get tired of it.
What we try to do in the week after the big meal is to come up with creative ways to use the turkey (or ham, as is the case at Christmas and Easter). That’s where this Mexican casserole came from.
We love our homemade enchilada sauce recipe because it is spicy and full of rich flavors. Pair that recipe with the ease of an enchilada casserole (rather than the laborious process of rolling individual enchiladas) and some diced left over turkey, and you have this gloriously gooey and cheesy “lasagna” casserole.
While my family eats this dish the way it’s presented in the recipe, I eat only the filling. When Joe is preparing the meal, he sets aside about 12 ounces of the turkey/sauce/veggies mixture for me, and I eat half of that per meal topped with half an ounce of cheddar cheese and half of an avocado. I feel great about my meal which is delicious, and I avoid the carbs that would fill my small stomach.
How to Make Turkey Enchilada Casserole
- Preheat the oven to 375º.
- Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the onion, green chiles, garlic, black olives, and taco seasoning. Sauté until the onions are soft and translucent.
- Add turkey, 2 cups of enchilada sauce, and Greek yogurt to the skillet and stir gently until thoroughly mixed. Simmer until the sauce begins the thicken, about 10 to 15 minutes.
- Spoon some of the reserved enchilada sauce over the bottom of a 9×13 pan. Arrange 6 tortillas in the bottom of the pan. They will overlap.
- Spoon 1/3 of the turkey mixture over the tortillas, then 1 cup of shredded cheese.
- Repeat layers twice more, ending with shredded cheese.
- Bake for 30 to 40 minutes, until the cheese is melted and the sauce is bubbly.
- Top with a dollop of Greek yogurt and serve with a wedge of fresh lime.
Turkey Enchilada Casserole (Great Way to Use Leftover Turkey)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 oz diced green chiles drained
- 1 clove garlic pressed or minced
- 6 oz Black olives sliced
- 1 tablespoon taco seasoning
- 2 cups turkey cooked and chopped
- 3 cups enchilada sauce divided; homemade is best, but you could also use 2 cans of prepared from the store
- 1 cup Greek yogurt or sour cream plus extra for serving
- 12 medium tortillas corn or flour as you prefer
- 3 cups shredded cheddar cheese
- 3 limes for serving
Instructions
- Preheat the oven to 375.
- Heat olive oil in a large skillet over medium heat. When the oil is hot, add the onions, chiles, garlic, olives, and taco seasoning. Sauté until the onions are soft and translucent.
- Add the turkey, 2 cups enchilada sauce, and Greek yogurt to the skillet and stir gently until evenly combined. Simmer until the sauce begins to thicken, about 10-15 minutes.
- Spoon some of the reserved enchilada sauce over the bottom of a 9x13 pan. Place 6 tortillas, overlapping, on the bottom of the pan.
- Spoon 1/3 of the turkey mixture over the tortillas, then sprinkle with 1 cup of cheese.
- Place another layer of tortillas over the cheese, followed by 1/3 of the turkey mixture and 1 cup of cheese. Repeat layers a third time, ending with cheese.
- Bake at 375 for 30-40 minutes, until heated through and the cheese is bubbly.
- Top with a dollop of Greek yogurt to serve. I would also put a wedge of lime on the plate because I love fresh lime juice on enchiladas.
Notes
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