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). That’s where this Mexican casserole came from.
We love our homemade enchilada sauce recipe because it is spicy and full of rich flavors. Pairing 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” meal.
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 just fill my small stomach.
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