Turkey Enchilada Verde Casserole
I made a batch of Lia’s Roasted Tomatillo and Chile Sauce to use in this casserole, though you could substitute your favorite jarred salsa verde. We call for cooked, shredded or diced turkey as a way to use up those Thanksgiving leftovers, but this would also work wonderfully with chicken, shredded pork or even diced firm tofu. Serve with a dollop of sour cream and a sprinkling of cilantro.
1 recipe Roasted Tomatillo and Chile Sauce OR 2 cups jarred salsa verde
Nonstick cooking spray
12-15 (6-inch) corn tortillas
3/4 pound finely shredded or diced cooked turkey (about 3 cups)
1 cup fresh corn (about 1 ear)
1-1/4 cups (5 ounces) shredded queso panela OR Monterey Jack cheese
Preheat oven to 400 degrees F.
Spread 1/2 cup sauce in the bottom of a 3-quart casserole dish coated with cooking spray. Top with 4 tortillas, and trim 1 tortilla as needed to fill in any gaps. Top with 1/2 cup sauce, half the turkey, half the corn and 1/3 cup cheese. Top with 4 tortillas, and trim 1 tortilla as needed to fill in any gaps. Top with 1/2 cup sauce, remaining turkey, remaining corn and 1/3 cup cheese. Top with 4 tortillas, trimming an extra tortilla as needed to fill any gaps. Top with remaining sauce and cheese. Cover and bake at 400 F for 20 minutes. Uncover and bake an additional 10 minutes or until hot and tortillas are golden brown around the edges. Let stand 5-10 minutes before slicing.