November 24, 2015

Tuesdays at the Table - Turkey Enchilada Casserole & Thirty Days of Thankful - Thanksgiving

Thanksgiving just might be my favorite holiday.  I love that fall is firmly in place with its cold, crisp air.  The holiday is one of family and friends, without the added stress of gift exchanges and the worry I have that I've somehow picked out a gift that is less than perfect.

Don't get me wrong - I LOVE me some Christmas!  But I like having a "practice" holiday first!  This year I am looking forward to a fairly quiet day that is filled with food and love.  I have to work on Black Friday, but it will be a quiet day (hopefully) and I'll finish my Christmas shopping that evening.

This week I'm reposting one of my favorite casserole recipes.  It makes great use of all the extra turkey!

Turkey Enchilada Casserole
1 1/2 to 2 cups of cooked turkey, diced
1 package flour tortillas
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained
2 cups Monterey Jack cheese
3 tablespoons (approximately) vegetable oil

Mix diced turkey and about 3/4 (12 oz) of the salsa verde in a bowl and set aside.

Heat tortillas in the oil, one at a time for about 10 seconds. Drain on paper towels.

In casserole dish, place a layer of tortillas. Top with ½ of turkey mixture and ½ of black beans. Place another layer of tortillas topped with turkey mixture and beans. Top with tortillas. Place the last 4 oz of salsa verde on top of tortillas. Top casserole with cheese.

Bake at 350 for about 30 minutes. Serve with sour cream and guacamole (optional).

What's cooking in your kitchen?



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