Leftover Turkey Enchiladas Casserole
Use your leftover turkey to make these flavor packed enchiladas.
Ingredients
- 8 medium Corn Tortilla
- 1 piece Bell Pepper cored and chopped
- ¼ large Red Onion finely chopped
- 2 cups Cooked Turkey cubed or shredded
- ¼ cup Black Olives sliced
- 2 tablespoon Pickled Jalapeno finely chopped
- 1½ cup Enchilada Sauce
- 2 cups Cheddar Cheese grated
Instructions
- Preheat the oven to 375F and have a 9"x13" casserole dish ready.
- In a large frying pan, cook the bell pepper and onion , just until the onions are translucent.
- Remove the pan from the heat. Add the pieces of turkey, chopped black olives and chopped jalapenos to the pan, and stir.
- Pour ½ cup of the enchilada sauce in the bottom of the 9"x13" baking dish.
- Lay out the tortillas. Spread 1 tablespoon of enchilada sauce on each tortilla.
- Divide the turkey filling equally between the 8 tortillas. Sprinkle some of the grated cheese over the turkey filling, keeping ¾ cup of cheese aside.
- Close up each enchilada gently but tightly and place them in a row in the baking dish over the enchilada sauce.
- Pour the remaining ½ cup of enchilada sauce over the assembled enchiladas. Sprinkle the remaining of the grated cheese on top.
- Cover the baking dish with aluminum foil. Place in the preheated 375F oven for 15 minutes. Remove the foil from the casserole and place back in the oven for another 15 minutes.
- Take out of the oven and let it rest for 5 minutes. Garnish with sliced olives, fresh tomatoes and cilantro.
Video
Nutrition
Calories: 482kcalCarbohydrates: 35gProtein: 34gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 103mgSodium: 1472mgPotassium: 391mgFiber: 6gSugar: 8gVitamin A: 2238IUVitamin C: 41mgCalcium: 458mgIron: 2mg
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