Roasted Tomatillo and Turkey Sour Cream Enchilada Casserole Recipe

Leftover Turkey Enchilada Casserole

Roasted Tomatillo and Turkey Enchilada Casserole

If you are getting tired of hot turkey sandwiches right now, try this easy and flavorful enchilada casserole to use up some of that leftover turkey.

One of our family’s favorite recipes over the years has been sour cream enchiladas. They are incredibly delicious, but so much work. A few years ago I started making these “casserole style,” without rolling them – just layering them like a lasagna. I usually buy a rotisserie chicken at the store, but . . . . with soooooo much leftover turkey falling out of the fridge right now. . . why not use that up?! The tomatillos and chiles pair so well with the cheese and sour cream – this will become one of your new weeknight favorites!


Prep time: 30 minutes Serves 6 to 8

12 tomatillos, skins discarded, halved

2 Anaheim peppers, halved

A little canola cooking oil spray

2 teaspoons salt

4 tablespoons butter

1 cup thinly sliced green onions

1/4 cup flour

16-oz chicken broth

8-oz light sour cream

18 corn tortillas

4 cups cooked shredded turkey meat

16-oz Monterey Jack cheese, grated

4-oz queso fresco, crumbled

Remove seeds and pulp from chiles. Place tomatillos and chiles cut side down on baking sheet. Spray with cooking oil. Broil 6 inches from heat for 6 to 8 minutes, until lightly browned. Turn oven to bake at 350 degrees.

Pulse tomatillos and chiles with 1 teaspoon of salt in food processor until roughly chopped.

Sauté onions in butter in skillet over medium heat until softened, about 2 minutes. Stir in flour and cook about another minute until flour is absorbed. Whisk in chicken broth, simmer until thickened. Whisk sour cream into broth mixture. Taste and add up to 1 teaspoon of remaining salt.

Sauté each tortilla in a little butter or oil over medium high heat until cooked but not crisp, about 20 seconds on each side.

Spread about 1/2 cup of sauce in a 9 by 13 baking pan. Assemble the following layers (just like you would lasagna): spread 6 tortillas, overlapping to fit pan in a single layer; one third vegetable mixture; one third turkey meat; one third sauce; one third cheeses. Repeat for a total of three layers, ending with cheese on top.

Bake uncovered for 45 to 50 minutes, until lightly browned and bubbly.

— Posted by Donna


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