This summer I just want some good one dish meals, with veggies, protein, and a little starch. If you’ve followed my cooking ventures, you know I love enchiladas. Add any veggies you want to Turkey Enchilada Casserole. I used cream spinach, mushrooms, and peas, and it was really delish.
Turkey Enchilada Casserole
Ingredients
- Green enchilada sauce
- Sour cream
- 1 1/2 lb cooked turkey (or chicken), chopped
- 1 lb spinach made into Cream Spinach
- 1/2 lb mushrooms, finely chopped and sautéed in butter
- Corn/wholewheat tortillas
- 1/3 lb frozen peas, defrosted
- 8 oz shredded cheese + a little for the top of casserole
- Chopped cilantro (optional)
- Chopped green or regular onion
Instructions
- Heat oven to 350.
- Mix together enchilada sauce and sour cream. I used a little less sour cream than sauce.
- Mix turkey with a little sauce. I also mixed in some cumin, garlic powder, and southwest seasoning.
- Mix cooked spinach and mushrooms together.
- Spoon a little sauce into a greased baking pan.
- Place a layer of tortillas sauce. Spread a layer of half the cream spinach and mushrooms mixture over tortillas. Sprinkle with half the peas. Place half the turkey on veggies. sprinkle with half the cheese. Sprinkle with cilantro. Dollop on a little more of the sauce. Repeat another layer starting with tortillas again.
- On the top, end with a layer of tortillas, a little sauce, and some shredded cheese.
- Cover and bake 30 minutes. Remove cover, bake another 15 or until slightly brown and bubbly.
- Let rest 20-30 minutes before serving (so it stays together).
- Serve with chopped onions on top.
- Other additions or substitutions: beans or refried beans, sliced black or manzanilla olives, sautéed green and red peppers, sautéed onions