It is time to repurpose your turkey! Well, not yet…but, in a day or so…it WILL be time…so let’s plan ahead!
I am a huge fan of having a left-over meal the day after thanksgiving…but the day after that? Time to repurpose…add a few more ingredients and make them extra special.
Insert Turkey Enchilada Casserole!
Chicken (or Turkey!) Enchilada Casserole…such a great meal to serve during the holiday season. It is quick to make and delicious. This hot and bubbly Mexican comfort food is also perfect for a crowd. This recipe makes enough for a 12X18 pan to serve a crowd. You can also make it in a 9X13 and make two…one would be great for the freezer also.
Dive in an make this easy and satisfying recipe and your whole family will enjoy turkey again!
Here is what I did:
Chicken (or Turkey!) Enchilada Casserole with Green Sauce
Ingredients
5 cups chicken or Turkey (I used rotisserie chicken from the grocery store)
32 ounces Sour Cream
2 large (28 ounces each) cans of Green Enchilada Sauce
Open and set aside
27 ounces (canned) Whole Green Chiles
6 cups of Jack Cheese
a package of 12 Medium Flour Tortillas (Flour Tortillas are important here…use Gluten Free if needed!)
Instructions
Beginning with sauce, create a thin layer on the bottom of the dish (can make to 9X13 casseroles if you don’t have a larger pan)
Then, add a layer of tortilla (tear the tortilla to fill in the open spots), layer of sauce, layer of chicken, and a layer of shredded cheese.
Then, add a layer of the whole green chiles.
Next, begin the process again. Sauce, Tortillas, Chicken, Sauce and end with cheese.
Bake at 350 for 30 minutes and then raise the temperature to 425 and bake another 10 minutes or until browned and bubbly. Let sit for 10 minutes or so and serve.
If history is our guide, plan on this disappearing rather quickly! 🙂
Blessings!
I’m starving because I’m trying to cut back on calories this week since I over-indulged last week :/ and I think I could eat this whole casserole by myself right now!! Love this! Pinned!
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Thank you Paula! I totally understand trying to cut back :). Thankfully, this was fully eaten at the event I brought it to! 🙂
This looks so good, I love Mexican food. Thanks for sharing at the DBB!
xoxo San
Enchiladas are one of my favorite comfort foods. These look amazing! Pinning!
This sounds so very delicious!!!! I’m pinning and may be stopping on the way home from work tomorrow to buy the ingredients! 🙂
Thanks for sharing on the Daily Blog Boost today!
– Brooke –
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So excited to try this recipe! Thanks Diane 🙂
You are so welcome! Blessings!
I am seriously going to make this very soon! My whole family loves dishes like this. (=
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Why is it important to use flour tortillas for this recipe? What happens if you use corn tortillas? Just curious.
Good question Cathy! 🙂 It really is preference. One of the things that is really yummy about this casserole is that the tortillas kind of become one with the sauce and it is really delicious. Corn tortillas wouldn’t do that in the same way. With that said, they would still be delicious, but not quite cook together as I desire in this casserole. 🙂
Can’t wait to try this! Sounds great!!
Thank you Shari! I hope you enjoy it! Blessings!
Just put this together. Baking in the morning for work. Does this hold together like a lazagna? Nervous.
Your coworkers are going to be thrilled! It is super yummy and has always been a hit! It does set together somewhat like a lasagne, just be sure to let it cool a little bit before serving…either way it is delicious! 🙂
I’m curious if you’ve ever used low carb flour tortillas? I’m on a low carb regimen & this sounds super yummy- wonder if the low carb tortillas would work well?
I think they would work great! If fact…I think I will try that next time too! 🙂
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