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Post-Thanksgiving Turkey Enchilada Casserole

From: Tina Salter

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Serves 6 to 8

 

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and freshly ground black pepper
  • 3 cups shredded, cooked turkey meat, (about ¾ pound)
  • 2 poblano chilies, roasted, peeled and diced
  • or 2 (7-ounce) cans diced green chilies
  • 1 cup corn kernels, fresh, frozen or canned
  • 1 cup sour cream
  • 1 ½ cup Diamond Walnuts, toasted and chopped
  • 2 cups freshly grated cheddar or Jack cheese
  • 1 (28-ounce can) green chile enchilada sauce or tomatillo salsa verde
  • 12 white corn tortillas, cut into quarters
  • 1 cup crumbled queso freso
  • 1 cup fresh cilantro leaves, for garnish

Directions

Preheat oven to 350¢ªF.

Spread walnuts on a baking sheet or in a shallow pan. Bake in 350F oven stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Chop coarsely and set aside.

In a large saut pan, heat the oil over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring, until fragrant, about 2 minutes. Season to taste with salt and pepper.

In a large bowl, combine the turkey, chilies, corn, sour cream, onion mixture and 1 cup of the walnuts; stir to combine. Add 1 cup of the cheese and ½ cup of the enchilada sauce. Set aside.

In a small bowl combine the remaining cheese, queso fresca and remaining walnuts. Set aside.

To assemble: Pour 1 cup of the enchilada sauce evenly over the bottom of a 9- by 13-inch baking pan. Arrange one half the tortilla triangles, overlapping over the sauce, in the base of the pan. Spread the turkey mixture over the top. Arrange the remaining tortilla quarters, overlapping, over the turkey mixture. Pour the remaining sauce over the top and sprinkle with the cheese topping. Bake until golden and bubbly, 50 minutes to 1 hour. Let rest for 10 minutes before serving. Garnish with the cilantro and serve.

Serves 6 to 8

Best made and baked the day before so that the flavors have time to marry this is the perfect dish for a crowd. It allows for plenty of time to relax and put your feet up. Just reheat in a 350¨¬F oven for 30 minutes or so and serve with a green salad.


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