Turkey Enchilada Bake
This turkey enchilada bake stacks fried corn tortillas with shredded turkey, cheese, sour cream and a homemade tomatillo green sauce. It turns holiday leftovers into a cheesy casserole in about 30 minutes of baking.
Ingredients
- 13 to matillos husk removed and rinsed
- ½ large white onion
- 2 serrano peppers
- 1 jalapeno
- 4 large cloves of garlic
- 1 cup cilantro
- Salt and pepper to taste
- 2 tsp cumin
- vegetable oil for frying
- 14 corn tortillas may need more depending on size of dish*
- 3 cups turkey shredded
- ½ cup sour cream
- 2.5 cup shredded cheese
Instructions
- Preheat oven to 350°F
- Add tomatillos, onion, serrano and jalapeno (seeds removed) to a medium sized cooking pot. No need to chop up! Cover with ~6 cups of water. Bring water to boil over med-high high and boil until tomatillos are no longer bright green, about 10 minutes.
- Transfer tomatillos, onion, and peppers to a blender or food processor. You do not need the water you boiled them in.
- Add garlic, cilantro, and cumin to blender and blend until fully combined. Add salt and pepper to taste.
- Heat up oil in a fry pan and fry each tortilla on both sides until they are slightly browned but still pliable. About 10-20 seconds each side if the oil is nice and hot. Place fried tortillas on a paper towel to soak up extra oil.
- When done frying the tortillas, assemble the enchilada. Begin with putting 2/3 cup of tomatillo sauce in the bottom of your casserole dish*. Lay four tortillas, followed by 1 cup of turkey, ½ cup cheese and 2/3 cups tomatillo sauce. Then lay three tortillas over it followed by the same amount of turkey, cheese and sauce. Repeat with three more tortillas, turkey, cheese and sauce. Then place 4 tortillas on top, followed by ½ cup sour cream (spread it out), 1 cup cheese and the remaining sauce.
- Bake for 30 minutes, or until the cheese is fully melted and slightly browned.
Notes
* I used a 7 ½ x 4 ½ inch casserole dish that is about 4 inches deep. If you use a 9 x 13 inch dish you will probably want to use 6 tortillas per layer since it is a larger surface area. Also if you use a 9x13 dish the layers will be thinner. To fix this simply use more turkey and cheese! Yum!