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Green Turkey Enchilada Casserole, based on a Cook’s Country recipe
6-8 servings

Notes:
This is not spicy-hot at all, although I am sure one could make it so!

The original recipe calls for 16 oz of green enchilada sauce; we’ve made it with as much as 28. It all depends on the size cans or jars you have åavailable. Better to err on the side of more rather than less, so 16 oz is a minimum.

It’d probably be fine with red enchilada sauce, too.

We think this is best with dark meat turkey.

It would probably be ideal to spray-oil both sides of the tortillas and brown them…but it works fine without doing that and is so much easier! That would add some nice toasty flavors, though.

1 T oil or fat
1-2 onions, thinly sliced or chopped
3 garlic cloves, minced or pressed
1 T taco seasoning (we use bold Penzey’s, but whatever)
2 cups leftover cooked turkey, pref dark, cut into bite-sized pieces, or a bit smaller.
0.5-1 cup frozen corn, thawed (Trader Joe’s Roasted is excellent!)

20-28 oz bought green enchilada sauce
12 corn tortillas

2 cups/ 8 oz pepperjack cheese, -or mix of jack and hot cheddar, shredded

0.5 cup sour cream

0.33 cups chopped cilantro, optional

Heat fat in a large skillet. start onions cooking- they need to be soft, and only slightly browned (if that). A small pinch of salt helps them break down. Cook until tender and maybe golden brown, at least 8 min. Meanwhile:

Mix sour cream with 0.5 cups enchilada sauce.

Heat oven to 325F. Spray-oil a 9x13-inch pan. Spread a thin layer of enchilada sauce over the bottom of the pan (around 0.5-0.75 cups). Layer in 6 tortillas, in a 2x3 matrix, overlapping OK. Spray lightly with spray oil.

Add garlic and taco seasoning to onion skillet when the onions are ready, and cook until fragrant, about 30 sec. Remove from heat. Stir in chopped turkey, thawed corn, and remaining enchilada sauce, however much it is.

Layer half of the turkey mixture on the tortillas. Sprinkle with around half the cheese. Layer on 6 more tortillas, lightly spray them, and add remaining turkey mixture and most of the rest of the cheese.

Bake until starting to brown around the edges- at least 10 min, and maybe 20. Spread sour cream/sauce mixture over the top. Sprinkle with the rest of the cheese. Bake until cheese is melted and/or mixture is bubbling, at least 10 min.

Remove from oven and let rest for 10-15 min before cutting.

Reheats very well, esp in microwave!

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