What a fabulous way to use up turkey left overs. This Turkey Enchilada Casserole is filled with warming Mexican spices. It’s so good you might bake a turkey just so you can make it! And it is perfect for most low-carb eating plans including Slow Carb and Diabetic diets.
The recipe make enough Enchilada Spice Mix for 3 recipes. OR, you can use the left over spice mix as a seasoning on tacos.
If I have enough left over turkey, I double the recipe, divide into two casserole dishes and freeze one for later.
Be sure to let the frozen casserole thaw to room temperature before placing into a hot oven.
Turkey Enchilada Casserole
- 4 cups cooked turkey (chopped into bite sized chunks)
- 1/2 cup green chilies (mild or hot, diced)
- 1 red bell pepper (chopped)
- 1 onion (chopped)
- 2 tbsp Enchilada Spice Mix (to taste)
- 2 cups cheddar cheese (shredded)
- 1/2 cup fresh cilantro (chopped)
- Preheat oven to 350F.
- Spray a small baking dish with cooking spray.
- In a small pan, saute the red pepper, chili peppers and onions until soft.
- Put the red pepper mix into your casserole dish. Add the chopped cooked turkey and the cream cheese.
- Put into microwave and zap for 15 seconds at a time … until the cream cheese is soft. You really need to watch this and give it a stir between zaps ... overheating will fry your cream cheese!
- When the cream cheese has softened, pprinkle the Enchilada Spice Mix over top and mix in thoroughly. Taste. Add more spice mix to taste. Store left over spice mix in a glass jar
- Top with cheddar cheese.
- Bake in oven at 350 F until cheese is melted and sauce is bubbling (approximately 30 minutes).
Don’t want to make your own Enchilada Spice Mix? Try this one …
These Creo SmartGlass Casseroles come in a variety of colors and sizes. One Quart is perfect for this recipe!