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Turkey or Chicken Enchilada Casserole Recipe

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This recipe for Turkey or Chicken Enchilada Casserole, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mardy Sackley
Added: Monday, January 31, 2011


4 lb turkey breast or chicken
salt, pepper

tomato sauce
1/4 cup olive oil
41/2 cups roughly chop onion
2 generous tbsp garlic, chopped
4 28 oz. cans crushed tomatoes, drained
1 tsp salt
1 tsp black pepper
1 tsp dry oregano
2 tsp dried basil
6 tbsp hot chili powder

carmelized onions
3 med. onions, roughly chopped

10 flour tortillas
1 lb cheddar cheese, shredded
1 lb monterey jack, shredded
vegetable oil

Roast turkey or chicken and shred meat. Measure out around 31/2 cups.
Sauce - Heat oil in deep saute pan. Add onions and cook until wilted, about 5 minutes. Add garlic. Stir in tomatoes, salt, pepper, and herbs until combined. Bring sauce to boil. Turn heat back to simmer and cook, uncovered, until reduced and thickened until you have about 5 cups or so. Let it cool. Add chili powder.
Make carmelized onions - Place skillet over high heat. When very hot, add 1/3 of onions. Cook until brown. Repeat with other batches of onions.
Assemble - Preheat oven to 350. Lightly oil skillet and warm flour tortillas about 30 seconds on each side. Mix 2 cheese together in bowl. Spread 1/3 cup of sauce or so on bottom of 11x9 casserole dish. Place tortillas on countertop and fill each with 1/4 cup sauce,2 tbsp carmelized onions, 1/4 cup mixed cheeses, 1/3 cup shredded meat. Place rolled enchiladas, seam down, in single layer of prepared dish. Cover with remaining sauce and sprinkle with the remaining cheeses. Bake until bubbly and light brown on top, 40-45 minutes.

Number Of Servings:
Number Of Servings:
8 or more
Personal Notes:
Personal Notes:
This is our day after Thanksgiving casserole staple. I also have made it with chicken. It makes a lot of sauce. The recipe is very forgiving. You can half it.




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