Turkey Tortilla Casserole with Green Chile Sauce

3 T butter or margarine
1 cup fresh mushrooms, sliced
1/2 cup onion, chopped
1 cup cooked turkey, chopped
3 1/2 oz can diced green chilies
1/2 cup sour cream
1/2 cup sliced black olives
1 t chili powder
6 corn tortillas
1 cup Monterey jack cheese, grated mixed use
1 (10-ounce) can green chile enchilada sauce

Melt butter in a large saucepan. Add mushrooms and onion; sauté until onion is tender. Remove from heat and stir in turkey, green chilies, sour cream, olives, ˝ cup grated cheese and chili powder

Spread several tablespoons of green chile enchilada sauce in the bottom of a 8x8 baking dish. Arrange three of the tortillas over the sauce. Spoon the turkey mixture over the tortillas. Arrange the remaining three tortillas over the turkey mixture. Pour remaining enchilada sauce over the tortillas. Sprinkle cheese on top. Add a few tablespoons of water to the pan.

Bake @ 400~ for 30 minutes until hot. May take longer depending on oven. Place briefly under broiler until cheese is bubbly and browned.

Makes 4 servings.


Enchiladas with green chile sauce, turkey, and Monterey Jack cheese. A great way to use holiday turkey leftovers.Serve this with guacamole, sour cream, salsa & other Mexican fare for a grand lunch or dinner.

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