If you cook with turkey pieces, they are too huge to use all at once, so take a bite out of the those leftovers, too.
Add a package of cheese, a tub of sour cream, frozen veggies like corn and green peas, plus a can of enchilada sauce, and you have a one pot meal for the whole family.
I use cans of enchilada sauce (sometimes listed as red chili sauce) quite often. It especially goes well with poultry in entrees like: Stuffed Bell Peppers and Chicken Tinga Stew.
Chicken is cheap anytime and turkey segments come on sale quite often, especially during the winter holidays. I get mine from my local Latin market.
Frozen veggies hold up better than canned when baking, so use frozen, or lightly steam fresh veggies for this Mexican-style casserole.
I can always find corn tortillas and sour cream at my local 99c only Stores. You should lightly brown tortillas in a pan to dry them out somewhat, so the enchilada sauce with sour cream does not dissolve away the tortillas (which happened the first time I baked this.)
You need an oven proof pan or dish, but don't fill it up all the way, it may bubble over - always leave an inch from the top lip. You may want to place a cookie sheet under the heating casserole dish in case it overflows.
Since the ingredients are pre-cooked, all you are doing is heating it up, so the baking time is quick, only about half an hour.
Try out my Latin-themed one dish entree, Creamy Cheesy Enchilada Casserole with Chicken, Corn & Peas, and save some leftovers for your weekly work lunches, too.
Ingredients (about 4-6 servings)
- 2 cups shredded cooked turkey - okay to use roasted or boiled chichen.
- 2 cups veggies - I used frozen (and defrosed) corn and peas. Okay to use any favorite frozen veggie combo. You can use fresh, lighlty steamed, veggies too.
- 2 cups enchilada sauce - 1 small can, add a little water or stock to bring up to 2 cups, if necessary. Okay to use red canned chili sauce.
- 1 cup sour cream - or cottage cheese. Light, low calorie, or regular.
- 2 cups cheese - shredded, sliced or crumbled. I used pepper jack cheese, but use any budget cheese you like.
- 6-8 small corn tortillas - whole and/or torn in half. Cut tortillas to fit a large casserole dish or deep pan.
- 1 to 2 tablespoons of oil - to lightly brown corn tortillas.
Start with firming up tortillas by lightly browning corn tortillas for 2-4 minutes. This will keep tortillas from dissolving or falling apart when baking with liquid ingredients. As tortillas heat up move on to assembling casserole.
Defrost frozen veggies. Either soak in water (then drain) or allow to come to room temperature. Shred cooked turkey or chicken into bite-sized pieces. Slice, shred or crumble cheese.
In a large bowl lightly mix 2 cups of enchilada sauce and 1 cup of sour cream, or cottage cheese.
Now time to bring it all together. In a large casserole dish or deep pan add a thin layer of creamy enchilada sauce. Next add a single layer of tortillas. Spread on a thin layer of enchilada sauce. Next pile on a layer of turkey, cheese and veggies. Spoon on another layer of enchilada sauce.
Layer on tortillas, sauce, turkey, veggies and cheese until you almost reach the top. I used 3 layers of tortillas total.
Save some cheese and sauce to top the Enchilada Casserole with. Also stop about an inch from the top of dish. You need some room as sauce and other ingredients melt and bubble. You may want a cookie sheet underneath casserole dish in case it bubbles over some.
Cover casserole dish with lid or foil. Bake in 350 degree oven for about 30 minutes. If you want the cheese lightly browned then uncover the baking dish during the last 10 minutes of baking.
Serve hot. A delish side dish is my Mom's Mexican Rice, recipe is a click away, here.