Turkey Enchilada Casserole
Turn leftover turkey into a fresh, new dining experience with this simple enchilada casserole.
2 cup sliced fresh mushrooms
1 medium onion, chopped
1 small bell pepper, seeded and chopped
1 to 2 tablespoons minced jalapeño pepper (optional)
2 to 3 cups cooked diced turkey
1 (4-ounce) can chopped green chiles
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment (optional)
Sour cream for accompaniment (optional)
- Sauté mushrooms, onion, bell pepper and jalapeño pepper until tender. Remove skillet from heat; stir in turkey and green chiles. Set aside.
- Combine butter and flour in a small saucepan. Gradually stir in water; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to turkey mixture and set aside.
- Wrap tortillas in damp paper towels and then in foil. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
- Arrange half of the tortillas in a 12 x 8 x 2-inch dish. Top with half of turkey mixture. Repeat with remaining tortillas and turkey mixture. Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more. Let stand 10 minutes.
- Serve garnished with chopped tomatoes and a dollop of sour cream.
Makes 4 (2 enchilada) servings.