Southwest Turkey and Enchilada Casserole
Jim Cummings
This is a use-up-the-left-over-turkey dish. If made in the summertime, you can use your burgeoning crop of summer squash and zucchini, too. Use garden tomatoes and hot peppers, if you have them, as a substitute for the canned tomatoes and green chilies.
Ingredients:
1 small summer squash and one small zucchini
Leftover turkey from the freezer, 1 to 2 cups--this recipe is flexible
1 can of enchilada sauce
1 can of diced tomatoes and chilies (I use Rotel brand).
1 package of shredded cheese, I used 2% fat mozzarella and some Monterey jack cheese
10 corn tortillas
Directions:
Place a layer of tortillas in a 9 x 12 inch casserole dish. Slice the squash and put that in next. Next, add the turkey. Pour the can of diced tomatoes and chilies over this and sprinkle half the cheese over it. Next, put on another layer of tortillas followed by the rest of the cheese and finally, pour the can of enchilada sauce over the top. Bake uncovered in a 350 degree oven for about 45 minutes or until it bubbles.
Hint: In my humble opinion, the best pepper to grow is the Hungarian Hot Wax Pepper. I ordered some seeds from Burpee's last year online; they were not in the regular seed catalog. This is a pepper somewhat milder than a jalapeņo, a little bigger, and it grows very well in this northern climate of NH. I start them indoors about eight weeks before they go outside.