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Got some leftover turkey and not sure what to do with it? This Turkey Enchilada Casserole is a game-changer. It's a delicious way to transform that turkey into a mouthwatering dish everyone will love. With layers of corn tortillas, enchilada sauce, and shredded cheese, this casserole is comfort food at its finest. Plus, it's super easy to make! Let's dive in.
Turkey Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked turkey, shredded
- 1 can (15 oz) enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese
- 12 pieces corn tortillas
- 1 cup chopped onions
- 1 cup chopped bell peppers
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded turkey, enchilada sauce, sour cream, chopped onions, and chopped bell peppers.
- Layer 6 corn tortillas at the bottom of a baking dish.
- Spread half of the turkey mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the turkey mixture.
- Repeat the layers with the remaining tortillas, turkey mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Turkey Zucchini Enchilada Casserole Recipe
What you will need to make turkey enchilada casserole
- Cooked turkey: Shredded turkey adds a hearty, protein-rich base, making the casserole filling and flavorful.
- Enchilada sauce: Provides a tangy, spicy kick that ties all the ingredients together.
- Sour cream: Adds creaminess and a slight tang, balancing the spice from the enchilada sauce.
- Shredded cheese: Melts into gooey goodness, adding richness and a satisfying texture.
- Corn tortillas: Serve as the structural layers, soaking up flavors while keeping the casserole intact.
- Chopped onions: Bring a sweet, savory depth that enhances the overall flavor.
- Chopped bell peppers: Add a crunchy texture and a burst of color, complementing the other ingredients.
Tools and Instruments Needed
What tools/instruments will be needed to make Turkey Enchilada Casserole Recipe
- Mixing bowl: Essential for combining turkey, enchilada sauce, sour cream, onions, and bell peppers evenly.
- Baking dish: Needed to layer tortillas, turkey mixture, and cheese, ensuring even cooking.
- Oven: Cooks the casserole, melts cheese, and blends flavors together.
- Cheese grater: Grates cheese for even distribution and melting.
- Knife: Chops onions and bell peppers into small, manageable pieces.
Turkey Enchilada Casserole Recipe
A delicious and easy-to-make turkey enchilada casserole that's perfect for family dinners.
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Ingredients:
Main Ingredients
- 2 cups Cooked turkey, shredded
- 1 can Enchilada sauce (15 oz)
- 1 cup Sour cream
- 2 cups Shredded cheese
- 12 pieces Corn tortillas
- 1 cup Chopped onions
- 1 cup Chopped bell peppers
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded turkey, enchilada sauce, sour cream, chopped onions, and chopped bell peppers.
- Layer 6 corn tortillas at the bottom of a baking dish.
- Spread half of the turkey mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the turkey mixture.
- Repeat the layers with the remaining tortillas, turkey mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add your favorite toppings like sliced avocado, chopped cilantro, or a squeeze of lime.
Read more: Turkey Mushroom Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 35-40 minutes until bubbly.
Using corn tortillas instead of flour tortillas in this Turkey Enchilada Casserole keeps the dish gluten-free and adds a unique texture.
Frequently Asked Questions
FAQ:
Can I use chicken instead of turkey?
Yes, shredded chicken works great as a substitute.
What type of cheese is best?
Cheddar or Monterey Jack are both good choices.
Can I make this casserole ahead of time?
Absolutely, prepare it and refrigerate until ready to bake.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking for up to 3 months.
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