Turkey Enchilada Casserole…..

You’ve got to try this.  I have made many versions of enchilada casserole.  I normally use corn tortillas but this time I used whole wheat flour tortillas.  I love how nicely the casserole sliced and stayed together when I served it.   Use the Twenty Minute Turkey Taco meat recipe I posted this week.    Enjoy with my black bean and corn salad.    Perfect, simple, comfort food.

Turkey Enchilada Casserole

1 1/4 lb. taco seasoned turkey meat
4-6 8″ whole wheat flour tortillas
14 oz. mild red enchilada sauce
14 oz. tomato sauce
6 oz. shredded cheddar cheese

1)  Preheat oven to 375′.  Coat a 2 quart baking dish with cooking spray.
2)  In a small bowl, mix the enchilada and tomato sauces together, set aside.
3)  Cover the bottom of the baking dish with the tortilla.  Cut them to fit if you have to.
4)  Ladle just enough sauce to cover the tortilla.  Add a layer of the prepared turkey meat.  Repeat so that you have 3 layers, end with the remaining meat and sauce.   Top with cheese.  Bake for 45-50 minutes.  Serves 4.

When you make a batch of the turkey taco meat, reserve half of it for this casserole or for another taco night.  This casserole freezes beautifully.  You can also make it ahead and keep it refrigerated until you’re ready to bake.

I cut the enchilada sauce with tomato sauce because even the mild sauce full strength can be a bit strong tasting.

Have a great evening!


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