Turkey day is gone and now we have lots of leftover turkey so one of my favorite recipes to make with the leftovers is Turkey enchilada casserole. This casserole is an all time favorite in our house but we traditionally use shredded chicken but if you have a lot of turkey it taste the same. This is a creamy, spicy, and a needed change after all of the Thanksgiving traditional food. Below is the recipe we hope you enjoy:)
- 2 cups of chopped turkey or chicken
- 1 small onion diced
- 1 tbsp. of butter
- 1 15 oz can of green chili enchilada sauce
- 1 10 1/2 oz can of cream of chicken soup
- 1 can of Rotel tomatoes drained
- 1 can of corn
- 12 corn tortillas
- 3 cups of shredded cheese
- In a large sauté pan add onion and butter cook until tender. add canned enchilada sauce, rotel tomatoes, corn, and soup. Heat until warmed up and mixed together set aside.
- set aside 1 cup of cheese to finish off the casserole.
- In a large casserole dish or pan put a little bit of sauce mixture on the bottom ( so it doesn't stick) add 4 corn tortillas covering the whole pan. sprinkle on chicken or turkey , sauce, and cheese layering each in that order the casserole bake for 30 minutes uncovered at 400 degrees or cheese is hot and bubbly.