Author Notes
This is a tried and true family favorite, created years ago to use up leftovers and known as Mexican Casserole amongst my family and friends. It used to be a leftovers recipe, now it's the dinner my son wants before he leaves for college. It's very forgiving, and variety of proteins and vegetables can be used. I will confess to having using a can of cream of celery soup when my kids were little, but no more :) —Leith Devine
Ingredients
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12-18
corn (or flour) tortillas
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2 cups
leftover turkey or chicken, chopped
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1-2 cups
vegetables, cooked (corn, peas, spinach etc)
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1 1/2 cups
grated "mexican" or cheddar cheese
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28 ounces
can green enchilada sauce, mild
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2/3 cup
sour cream
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4.5 ounces
can green chiles, chopped
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1/2 tablespoon
cumin
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1 teaspoon
oregano
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1 teaspoon
salt
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1 teaspoon
pepper
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1
can cream of celery soup (optional and if your kids are small!)
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crushed tortilla chips
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guacamole
Directions
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Stack the tortillas a few at a time and slice into 1 inch strips. Set aside.
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Chop the turkey or chicken into bite sized pieces.
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In a medium bowl, mix together green enchilada sauce, sour cream, green chiles, cumin, oregano, salt, pepper, (optional cream of celery soup!:). Set aside.
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Grease a 9 x12 casserole. Put enough sauce on the bottom to cover. Place a layer of tortilla strips down to cover the bottom.
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Add a layer of turkey, then vegetables, then a sprinkle of cheese.
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Spread some sauce on top, then add a another layer of tortillas. It's important that the tortillas are next to the sauce because they need to soften up before cooking.
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Repeat layers, finishing up with the rest of the sauce. Use 1 cup of cheese for casserole.
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Set aside for 1/2 hour for tortillas to soften. Preheat oven to 350 degrees.
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Sprinkle crushed tortilla chips on top for crunch and sprinkle with the remaining 1/2 cup of cheese.
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Bake for 30 minutes until bubbly. Serve with guacamole, sour cream and hot sauce!
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