Leftover Turkey? Try this Turkey Enchilada Casserole Recipe

I hope you had a fantastic Thanksgiving! If the turkey was at your house, you’ve probably had your Black Friday turkey sandwich by now. Here’s my recipe for the day after the day after Thanksgiving. After the turkey sandwiches, after the reheated plates mounded with leftover turkey, stuffing, potatoes and gravy, and after all the pumpkin pie is gone, try this recipe. It’s perfect when you’re tired of turkey, but still have bird on the bones.

4 crisp tortillas (lightly fried – you can use tortilla chips)

1-2 cups leftover turkey, chopped

1 can cream of mushroom soup (you can make a roux with mushrooms from scratch if you prefer – should be as thick as canned soup before adding milk/water)

2 cups shredded cheese (cheddar or a blend of Mexican cheeses work equally well)

1/2 cup of salsa

In a casserole dish layer tortilla, 1/4 of the turkey, 1/4 of the mushroom soup, 1/4 of the cheese and repeat until all ingredients are used. Top with the salsa. Bake at 350 until heated through, approximately 35 minutes.

This recipe is a great departure from the traditional flavors you’ve been indulging in over the holiday and is perfect on the second or third day after Thanksgiving while you boil the bones to make turkey soup. Enjoy!

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