Leftover Turkey Idea: Enchilada Casserole

Leftover turkey is fabulous to have in the fridge after Thanksgiving or Christmas.  It gives a great base for so many meals for the coming week - and not just turkey sandwiches! This Enchilada Casserole recipe is another great way to use leftover turkey.

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Ingredients:

2 1/2 cups tomato sauce
1 1/4 cups salsa
4 1/2 tsp chili powder
3 tsp ground cumin
1 1/4 tsp dried oregano
2 cups each chopped turkey and cooked brown rice
1 can (19 oz) rinsed and drained black beans
3/4 cup corn and diced red pepper
1/2 cup chopped green onions
2 Tbsp lime juice
2 Tbsp chopped cilantro (optional)
12 small corn tortillas
1 1/2 cups shredded sharp cheddar
1/2 cup low fat sour cream

Directions;

1.  Combine tomato sauce, salsa, 2 1/2 tsp of chili powder, 2 tsps cumin & oregano in a saucepan.  Bring to a boil.  Reduce heat and simmer with a cover for about 5 minutes.
2. Combine turkey, rice, beans, corn, peppers, green onion, lime juice, clilantro (if using), remaining chili powder and cumin in a bowl and mix well.
3.  Spray a 9 X 13 inch baking dish.
4.  Spread 1 cup red sauce over the bottom of the dish.  Arrange 6 tortillas on top, overlapping as necessary.  Spoon another cup of sauce and spread evenly.  Top with 1/2 of the turkey mixture & half of the cheese.  Put the remaining tortillas over top.
5.  Top with another cup of sauce, followed by remaining turkey and bean mixture and then remaining cheese.  Spoon any remaining sauce over top.
6. Cover with foil (you can spray the top of the foil so the cheese won't stick) and bake at 350F for 35-40 minutes.  Let stand 5 minutes before serving.  Serve with a dollop of sour cream on top of each serving.

Makes 8 servings.  This recipe tastes great using left over chicken as well.