Layered Turkey Enchiladas Recipe
Layered Turkey Enchiladas is a perfect way to use turkey leftovers. Even if you don't have turkey leftovers you can still prepare this dish using shredded or chopped turkey breast.
Prepare a side dish of refried beans and/or spanish rice for a complete meal. Don't forget the sour cream and guacamole!
2 cups shredded/chopped cooked turkey
1 (4.5 oz) can chopped green chilies
1 (15 oz.) can black beans, drained, rinsed
2 T. chopped fresh cilantro
1 10 oz enchilada sauce or green Verde sauce
8 6 inch corn tortillas
2 cups shredded Mexican style cheese blend
1 8oz container sour cream
1 8oz container guacamole
Non-stick cooking spray
Preheat oven to 375 degrees.
Spray 2 qt. glass baking dish with cooking spray.
In medium bowl, combine turkey, chilies, black beans and cilantro,; mix well.
Spread 2 tsp of the enchilada sauce in bottom of sprayed baking dish.
Place 4 tortillas over enchilada sauce, overlapping as necessary.
Spread half of turkey mixture over tortillas; sprinkle with 1/2 cup cheese.
Place remaining tortillas over turkey mixture.
Spread remaining turkey mixture over tortillas, followed by enchilada sauce and half of sour cream.
Cover with foil and bake for 30-35 minutes or until thoroughly heated.
Uncover; sprinkle remaining cheese over casserole.
Bake, uncovered an additional 5 minutes or until cheese is melted.
Let stand 10 minutes before serving.
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