Turkey Enchilada Casserole
Turkey Enchilada Casserole is a great recipe for using up leftover turkey. It is so quick and easy to prepare with cheesy layers the kids will love.
The filling for this Mexican inspired casserole can be spiced up to suit your taste buds. Some tasty options are to try using a hotter taco seasoning mix, adding some dried chili pepper flakes, green sauce, verde or canned green chili peppers to the recipe. This recipe gets rave reviews whenever I make it, so I always buy a bigger turkey just to have leftovers. Turkey Enchilada Casserole freezes well, so make two!
Ingredients you will need to make this casserole:
- Leftover roasted turkey meat. No leftover turkey – no problem you can use ground turkey in this turkey enchilada casserole recipe. It doesn’t give the same flavor as leftover turkey, but still tastes great. Leftover chicken can also be a good substitution.
- Cream of chicken soup
- Shredded combination of mozzarella and cheddar cheese.
- Red onion
- Red peppers, I also like to use yellow and orange peppers.
- Can of diced tomatoes (28oz size)
- Taco seasoning
- Milk
- Sour Cream
- Tortilla Chips
- Flour or corn tortillas, what ever is your preference. I use flour tortillas.
Steps for making this making this casserole:
Ingredients required for this amazing tasting enchilada casserole.
Combine all ingredients together except the tortillas, chips and one half of the cheese.
Grease a baking dish. Place a layer of tortilla followed by half of the turkey mixture.
Top with broken up tortilla chips and repeat another layer.
Top with shredded cheese. Cover with foil and bake 350 degrees for 40 minutes. Uncover and bake for additional 10 minutes.
Here are some more great recipes that use leftover turkey.
- Turkey Cranberry Puffed Pastry Bites
- Leftover Turkey Dinner Pie
- Chicken Macaroni Casserole ( I substitute leftover turkey for the chicken)
Turkey Enchilada Casserole
Ingredients
- 2 cups roasted turkey meat
- 1 can cream of chicken soup
- 2 cups shredded mozzarella and cheddar cheese
- ¼ cup chopped red onion
- ½ cup red peppers I also used orange and yellow
- 1 can diced tomatoes drained 28 oz size
- 1 packet taco seasoning
- ½ cup milk
- ½ cup sour cream
- 2 cups tortilla chips broken in pieces
- 2 large flour tortillas
Instructions
- Preheat oven to 350º F
- Mix together all the ingredients except for 1 cup of cheese, tortilla chips and tortillas.
- Grease bottom of 9 x9 baking dish and place 1 large tortilla on bottom.
- Layer with half of turkey mixture.
- Next, sprinkle half of tortilla chip on top of the turkey mixture.
- Repeat with another layer.
- Top with the remaining shredded cheese.
- Cover with foil and bake for 40 minutes, then uncover and bake for additional 10 minutes.
Made this tonight, with the last of our leftover turkey! Only a few changes, based on things I had on hand and family preferences. Just one 15 oz can of diced tomatoes, drained. Left out bell peppers, but added 1/2 c. of black beans I had left from making another meal. Added 1 T. of my homemade taco seasoning to the packet. It turned out yummy! Looking forward to another meal with the remaining half casserole (3 of us here)!
Hi
.
This is just what I am looking for. I buy turkeys when they are on sale, and roast them a couple of times a year. I freeze some of the turkey for easy dinners. I usually make enchiladas with the turkey. This sounds easier and just as delicious. I will add a little cayenne, garlic powder, and a can of diced chilies, like you suggested. Thank you for sharing this winner, I already printed this out and will make it tomorrow. Have a wonderful day!
I use turkey year round as well. Hope you enjoy the recipe!
Hi, this looks and sounds delicious. What size can of diced tomatoes do you use?
Thanks Kathy, 28 oz size. Drain the juice off.
This recipe is on point! Definitely a keeper! Thank you for sharing this with us!
thank you Angie!
That’s really yummy! I’ll use this again. Thank you!