The best and easiest enchilada casserole recipe using leftover turkey

Still looking for ideas for that leftover turkey you have to use up. How about trying our turkey enchilada casserole. It's quick and easy and uses ingredients you have around the house.  It also freezes well.

We used red enchilada sauce but you could easily use green enchilada sauce if that's your preference.



Turkey Enchilada Casserole
Serves 4

2 cups Leftover turkey, diced
15 oz can Enchilada sauce (we used Macayos)
½ cup Rotel©tomatoes, mild
4 oz Canned chopped green chiles
15 oz can Black beans, drained
Nonstick cooking spray
12-16 Corn tostada shells (6”)
1 ½ cups Pepper jack cheese/cheddar cheese mix

1. Preheat the oven to 350°.
2. Dice the turkey into small bite-sized cubes. Set aside.
3. Mix together the enchilada sauce, Rotel©tomatoes and green chiles.
4. Spray an 8x8” or 9x9” glass baking dish with non-stick spray. Place ½ cup of the enchilada sauce into the bottom of the dish. Place a layer of tostadas over the sauce. You may need to break some of the tostadas in half to evenly cover the bottom of the dish. Top this with one third of the turkey, one third of the beans and about one quarter of the cheese.
5. Starting with more tostadas, repeat the layers, ending with the last tostadas on top. Pour remaining sauce over the dish and top with remaining cheddar/pepper jack cheese.
6. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly. Let rest outside the oven for about 5 minutes. Serve.