I made a batch of Lia’s Roasted Tomatillo and Chile Sauce to use in this enchilada casserole (okay, a Mexican lasagna, really), 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.
Ingredients
- 1 recipe Roasted Tomatillo and Chile Sauce (or 2 cups jarred salsa verde)
- nonstick cooking spray
- 12-15 corn tortillas, 6-inch
- 3/4 pound cooked turkey, finely shredded or diced (about 3 cups)
- 1 cup fresh corn, about 1 ear
- 1-1/4 cups queso panela (or Monterey Jack cheese), shredded (about 5 ounces)
Instructions
- Preheat oven to 400°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 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.
Servings: 6
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