Post-Holiday Turkey Enchilada Casserole

More from this source
Diamond Nuts


Add a comment


2 tablespoons vegetable oil

1 large onion, minced

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons chili powder

Salt and freshly ground black pepper

3 cups shredded, cooked turkey meat, (about ¾ pound)

2 poblano chilies, roasted, peeled and diced

or 2 (7-ounce) cans diced green chilies

1 cup corn kernels, fresh, frozen or canned

1 cup sour cream

1 ½ cup Diamond Walnut Halves, toasted and chopped

2 cups freshly grated cheddar or Jack cheese

1 (28-ounce can) green chile enchilada sauce or tomatillo salsa verde

12 white corn tortillas, cut into quarters

1 cup crumbled queso freso

1 cup fresh cilantro leaves, for garnish

You might also like

Turkey Enchilada Casserole
Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Mushroom Casserole Recipe
101 Cookbooks
Turkey Chow Mein Casserole
Broccoli-Cauliflower Casserole
The Pioneer Woman
Mushroom, Bacon & Egg Breakfast Bake
The Naptime Chef
Cheesy Butternut Squash Casserole
The Naptime Chef
Broccoli, Cheddar And Wild Rice Casserole
smitten kitchen
Pumpkin Mac-N-Cheese
The Naptime Chef
Caramelized Onion And Prosciutto Macaroni And C...
Food Republic