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Turkey Enchilada Casserole

Guest Author - Sandy Moyer

Turkey (or Chicken) Enchilada Casserole

  • 1 can (28 oz.) crushed tomatoes
  • 2 tsp. chili powder
  • 1/2 tsp. all-purpose seasoning
  • 12 - (6") corn tortillas
  • 3 cups cooked, chopped turkey
  • 2 cups shredded mild cheddar or Monterey Jack cheese
  • 1-1/2 cups (12 oz.) sour cream
  • 2 T. green chilies - finely chopped (from a can or jar)
  • 1 small onion - finely chopped
  • 1/4 cup sliced black olives
Preparation -
Mix the canned tomatoes with the chili powder and all-purpose seasoning. Set aside. Spray a 9" x 13" or similar shallow baking dish with non-stick cooking spray. Lay 4 corn tortillas, overlapping to cover the bottom of the prepared baking dish. Layer one third of the tomato mixture, one third of the turkey or chicken, one third of the shredded cheese, one third of the sour cream, one third of the chiles, one third of the chopped onion and one third of the black olives on top of the tortillas. Top with 4 tortillas and another layer of each of the other ingredients. Add the last 4 tortillas. Layer the remaining chicken, sour cream, chiles, onions and black olives on the tortillas. Top with the remaining tomato mixture and the remaining shredded cheese. Bake, uncovered, in a preheated oven at 350° for 25 to 30 minutes or until the ingredients are hot and bubbly and the cheese is melted.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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