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Created by:
Stefanie
Turkey Enchilada Casserole
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
8
This turkey enchilada casserole is cheesy, flavorful, and so simple to make! It also freezes well and is amazing for leftover turkey after any holiday.
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8
Ingredients
▢
1
cup
enchilada sauce
▢
2
cups
chicken broth
▢
1 10
oz.
can cream of chicken soup
▢
½
cup
finely diced white onion
▢
7
oz.
can green chiles
▢
3
cups
diced
cooked turkey
▢
12
corn tortillas
cut or torn into strips/pieces
▢
2
cups
shredded medium cheddar cheese
▢
2
cups
shredded jack or pepper jack cheese
▢
Any other toppings
cilantro, green onions, diced tomato, sour cream
Instructions
Preheat the oven to 300 degrees Fahrenheit.
In a large bowl, whisk together enchilada sauce, chicken broth, cream of chicken soup, onions, and green chiles.
Ladle a couple spoonfuls of the sauce mixture in the bottom of a 9x13 casserole dish.
Sprinkle half of the corn tortilla pieces over the sauce to cover the bottom of the dish. Layer half of the turkey pieces over the tortillas.
Ladle half of the remaining sauce over the ingredients in the dish.
Top with 1 cup of cheddar and 1 cup of jack cheese.
Layer the remaining tortillas, turkey, and sauce. Top the whole casserole with the remaining cheese.
Bake for 30 minutes or until the cheese is melted and the casserole is bubbling up around the edges.
Serve hot, garnished with any toppings you’d like.
Nutrition
Calories:
411
kcal
|
Carbohydrates:
27
g
|
Protein:
25
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
81
mg
|
Sodium:
1780
mg
|
Potassium:
189
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
805
IU
|
Vitamin C:
10
mg
|
Calcium:
461
mg
|
Iron:
2
mg
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