You've had turkey sandwiches, turkey pot pie,
turkey salad and turkey a la king and you still
have leftover turkey. Well, pull that bag of
chopped up breast meat out of the freezer,
because we're going to finish it off with a turkey
enchilada casserole!
This is a fave at our house.
It's fast, easy and tasty!
Ingredients:
2-3 cups chopped turkey (or chicken meat)
3 cups shredded cheddar cheese
1 can diced green chiles
1 package corn tortillas (12)
1 can enchilada sauce
1 can sliced black olives
Directions:
In a large bowl mix together the turkey, 2 cups of the
cheese and the green chiles. Take a corn tortilla and
hold it flat in one hand while you spoon two heaping
tablespoons of the mixture down the middle of the
tortilla. Roll it closed and place in a medium sized
baking dish. Continue filling and rolling tortillas until
the casseroledish is full and all of the mixture is used.
Pour the enchilada sauce over the top and sprinkle on
the remaining cup of cheese and the black olives.
Bake at 350 for 25 minutes. Let sit for 5 minutes
before dishing.
Enjoy!
www.jennmckinlay.com
Jennifer McKinlay
SPRINKLE WITH MURDER
March 2010
aka Lucy Lawrence
STUCK ON MURDER
Sept 2009
CUT TO THE CORPSE
April 2010
Don't forget to keep entering ideas
for our next Secret Ingredient cooking
contest! Come on, try and stump us!!!
enchilada casserole!
This is a fave at our house.
It's fast, easy and tasty!
Ingredients:
2-3 cups chopped turkey (or chicken meat)
3 cups shredded cheddar cheese
1 can diced green chiles
1 package corn tortillas (12)
1 can enchilada sauce
1 can sliced black olives
Directions:
In a large bowl mix together the turkey, 2 cups of the
cheese and the green chiles. Take a corn tortilla and
hold it flat in one hand while you spoon two heaping
tablespoons of the mixture down the middle of the
tortilla. Roll it closed and place in a medium sized
baking dish. Continue filling and rolling tortillas until
the casseroledish is full and all of the mixture is used.
Pour the enchilada sauce over the top and sprinkle on
the remaining cup of cheese and the black olives.
Bake at 350 for 25 minutes. Let sit for 5 minutes
before dishing.
Enjoy!
www.jennmckinlay.com
Jennifer McKinlay
SPRINKLE WITH MURDER
March 2010
aka Lucy Lawrence
STUCK ON MURDER
Sept 2009
CUT TO THE CORPSE
April 2010
Don't forget to keep entering ideas
for our next Secret Ingredient cooking
contest! Come on, try and stump us!!!
Great idea, Jenn! And it's different enough so that no one will say, "We're having turkey AGAIN?" :)
ReplyDeleteElizabeth
Mystery Writing is Murder
Mexican food is always a hit in my house. And yes, there is a bag of turkey breast residing in my freezer right now!
ReplyDeleteLeftover turkey? All I have left are bones for soup! This sounds great, though. Turkey lends itself to so many wonderful ideas.
ReplyDelete~ Krista
Let's hear it for the trimmings! Fun recipe.
ReplyDeleteAnything with a Mexican flair will do well here. Thanks for this idea, Jenn!
ReplyDeleteJulie
Great recipe for leftovers without tasting like leftovers.
ReplyDeleteJenn - This is a real KEEPER. I love enchiladas! Stellar idea for the leftover bird. Thank you!
ReplyDelete~Cleo
Coffeehouse Mystery.com
“Where coffee and crime are always brewing…”
Cleo Coyle on Twitter
Made my version of this yesterday - just had some for lunch! My version entails tomatillo salsa instead of green chilies, and no olives, but it's pretty close.
ReplyDeleteThe only downside with this recipe is I tend to eat too much of it! LOL!
ReplyDelete