After roasting a turkey for Sunday dinner (and making some yummy pumpkin pie bars to go with it!), we had a lot of turkey to use up. So, instead of the usual turkey soup or pasta recipes, I made a yummy enchilada bake. Not only is it SUPER simple to put together (it’s so much easier than rolling together individual enchiladas), it tastes amazing and is customizable, so everyone can add toppings to their liking. Will definitely be keeping this recipe handy come Thanksgiving!
(And, if you don’t have turkey handy, feel free to substitute cooked chicken).
2 cups cooked turkey
1 can cream of chicken soup
2 cups shredded mozzarella and/or cheddar
1 can Rotel tomatoes, drained
1 packet taco seasoning
1/2 cup milk
1/2 cup sour cream
3 large tortillas
Preheat oven to 350 degrees. Mix all ingredients together, except for 1 cup cheese and tortillas. Grease the bottom of a 9×9 baking or casserole dish and place 1 tortilla on the bottom. Spread half the turkey mixture on top, layer with another tortilla, then spread remaining turkey mixture on top. Finish with the final tortilla and remaining cheese. Cover with aluminum foil or casserole dish lid and bake for 40 minutes. Remove foil/lid and bake for an additional 10 minutes. Serve with sliced lettuce, olives, sour cream, hot sauce, salsa, green onions, etc.