Turkey Enchilada Casserole (Great Way to Use Leftover Turkey)
This healthy turkey enchilada casserole recipe is so simple and an easy way to use up turkey leftovers with bold and spicy Mexican flavors.
Main Course, Main Dish
diced green chiles
pressed or minced
cooked and chopped
divided; homemade is best, but you could also use 2 cans of prepared from the store
Greek yogurt or sour cream
plus extra for serving
corn or flour as you prefer
shredded cheddar cheese
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.
best enchilada sauce is homemade
, and it only takes a few minutes to make. Head
for that recipe.
Tried this recipe? Pin it for later!