LEFTOVER TURKEY ENCHILADA CASSEROLE

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This healthy leftover turkey enchilada casserole recipe is so simple and an easy way to use up turkey leftovers with bold and spicy Mexican flavors.

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You can easily make this recipe with roast chicken. Grab a rotisserie chicken and shred or cube it for an easy meal.

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INGREDIENTS

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Sauté the onion, green chiles, garlic, black olives, and taco seasoning until the onions are soft and translucent.

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Add turkey and 2 cups of enchilada sauce to the skillet and stir gently until thoroughly mixed.

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Add Greek yogurt and simmer until the sauce begins the thicken, about 10 to 15 minutes.

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Spoon some of the reserved enchilada sauce over the bottom of a 9x13 pan. Arrange 4 tortillas in the bottom of the pan. Spoon ⅓ of the turkey mixture over the tortillas.

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Sprinkle with 1 cup of shredded cheese.

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Repeat layers twice more.

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End the layers with shredded cheese.

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Bake for 30 to 40 minutes, until the cheese is melted and the sauce is bubbly.

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Top with a dollop of Greek yogurt and serve with a wedge of fresh lime.

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Swipe up to get the full recipe!

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