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LEFTOVER TURKEY  ENCHILADA CASSEROLE

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.

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

INGREDIENTS

Olive oil Onion Diced green chilies Fresh garlic Taco seasoning Black olives Cooked turkey or chicken Enchilada sauce Greek yogurt or sour cream Tortillas Shredded cheddar cheese Limes

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

1

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

2

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

3

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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.

4

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Sprinkle with 1 cup of shredded cheese.

5

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Repeat layers twice more.

6

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End the layers with shredded cheese.

7

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

8

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

9

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