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Chicken or Turkey Enchilada Casserole
Introduce
Chef :
Adam JanowskiChicken or Turkey Enchilada Casserole
This casserole defines “comfort food” for me! I usually make this recipe using leftover turkey after Thanksgiving, but you can easily use leftover rotisserie chicken breast and make it any time. It’s an easy recipe that your family or guests will enjoy. I use mild enchilada sauce, salsa, and chilies. You can ratchet up the heat levels to whatever you are comfortable with.
Ingredient
Food ration :
8 servingsCooking time :
1 hr 30 min
1 package
turkey gravy mix
1 cup
water
1 1/2 cup
onion, chopped and divided
1 tablespoon
butter
1 tablespoon
vegetable oil
1/3 cup
diced canned green chilies
1/4 teaspoon
chili powder
1/4 teaspoon
cumin
8 (8 inch)
flour tortillas
1 can
Cream of Chicken soup
1 can (19 oz.)
Enchilada sauce
Cooking instructions
* Step 1
Preheat oven to 350 degrees.
* Step 2
Make gravy mix as directed. Set aside.
* Step 3
Saute 1/2 cup onions in butter until golden.
* Step 4
In a large bowl, combine sauteed onions, chicken or turkey, chilies, cumin, chili powder, and enough gravy to moisten (about 1/2 to 2/3 of a cup). Stir in 1/2 cup shredded cheese.
* Step 5
Top each tortilla with a heaping tablespoon of the turkey mixture. Fold top over filling, then fold in sides and fold top again to form an envelope.
* Step 6
Whisk together cream of chicken soup and enchilada sauce. Place a couple of tablespoons of sauce in bottom of casserole pan. Place enchiladas in pan seam side down. Pour remaining sauce over enchiladas and top with remaining cheese.
* Step 7
Bake uncovered for 30 to 45 minutes or until cheese is melted and casserole is bubbly.
* Step 8
To serve, place shredded lettuce on plate. Top with enchilada. Sprinkle on some tomato, chopped onion, shredded cheese, a dollop of sour cream, and some salsa as desired. Alternatively, you can plate the enchiladas and let your guests add what they want.
Note: if there is a photo you can click to enlarge it
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