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Turkey Enchilada Casserole Recipe

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This recipe for Turkey Enchilada Casserole, by , is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Ruede


2 cups cooked, diced turkey
3 10-oz cans red enchilada sauce, divided use
1-1/2 cup finely diced onion
1 can cream of chicken soup
3 small cans sliced black olives

16 corn tortillas, cut into strips.
3 cup cheddar cheese, shredded.

Preheat oven to 350.

Combine first 4 ingredients together in a large bowl.

Add 2 cans of the enchilada sauce and mix well.

Grease a 9x13 baking pan, and spread 1/3 the tortilla strips in a layer, then top with 1 cup cheese.

Pour half the meat mixture over the tortilla strips.

Repeat for 2nd layer.

Top with the last 1/3 of tortilla strips and cover with the 3rd can of enchilada sauce. Sprinkle the last cup of shredded cheese on top.

Bake for 45 minutes.

Personal Notes:
Personal Notes:
My dad brought this recipe home from a work potluck with a request for Mom to make it. She did, and I somehow managed to get a copy. It's one of the best ways to use leftover turkey from Thanksgiving, and goes great with a nice tossed salad.

Thanks, Dad, for suggesting a dinner you liked that wasn't fried cornbeef hash!




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