Chicken or Turkey Enchilada Casserole

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

This casserole defines “comfort food” for me! I usually make this recipe using leftover turkey after Thanksgiving, but you can easily use leftover rotisserie chicken breast and make it any time. It’s an easy recipe that your family or guests will enjoy. I use mild enchilada sauce, salsa, and chilies. You can ratchet up the heat levels to whatever you are comfortable with.

Chicken or Turkey Enchilada Casserole

This casserole defines “comfort food” for me! I usually make this recipe using leftover turkey after Thanksgiving, but you can easily use leftover rotisserie chicken breast and make it any time. It’s an easy recipe that your family or guests will enjoy. I use mild enchilada sauce, salsa, and chilies. You can ratchet up the heat levels to whatever you are comfortable with.

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Ingredients

1 hr 30 min
8 servings
  1. Filling
  2. 1 packageturkey gravy mix
  3. 1 cupwater
  4. 1 1/2 cuponion, chopped and divided
  5. 1 tablespoonbutter
  6. 1 tablespoonvegetable oil
  7. 1/3 cupdiced canned green chilies
  8. 2 cupscooked and chopped chicken or turkey
  9. 1/4 teaspoonchili powder
  10. 1/4 teaspooncumin
  11. 8 (8 inch)flour tortillas
  12. Sauce
  13. 1 canCream of Chicken soup
  14. 1 can (19 oz.)Enchilada sauce
  15. Topping
  16. 2 cupssharp, shredded Mexican cheese blend, divided
  17. Add-ons
  18. Shredded lettuce
  19. Chopped tomatoes
  20. Sour cream
  21. Salsa

Cooking Instructions

1 hr 30 min
  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Make gravy mix as directed. Set aside.

  3. 3

    Saute 1/2 cup onions in butter until golden.

  4. 4

    In a large bowl, combine sauteed onions, chicken or turkey, chilies, cumin, chili powder, and enough gravy to moisten (about 1/2 to 2/3 of a cup). Stir in 1/2 cup shredded cheese.

  5. 5

    Top each tortilla with a heaping tablespoon of the turkey mixture. Fold top over filling, then fold in sides and fold top again to form an envelope.

  6. 6

    Whisk together cream of chicken soup and enchilada sauce. Place a couple of tablespoons of sauce in bottom of casserole pan. Place enchiladas in pan seam side down. Pour remaining sauce over enchiladas and top with remaining cheese.

  7. 7

    Bake uncovered for 30 to 45 minutes or until cheese is melted and casserole is bubbly.

  8. 8

    To serve, place shredded lettuce on plate. Top with enchilada. Sprinkle on some tomato, chopped onion, shredded cheese, a dollop of sour cream, and some salsa as desired. Alternatively, you can plate the enchiladas and let your guests add what they want.

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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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