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)
Spice Mix (makes 8 tablespoons)
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cornstarch
- 2 tsp dried onion flakes (or onion powder)
- 1 tsp sweetener blend
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne (to taste)
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).
Calories: 544kcal | Carbohydrates: 8g | Protein: 56g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 212mg | Sodium: 876mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2701IU | Vitamin C: 45mg | Calcium: 459mg | Iron: 3mg