I am sharing this recipe because it is a delicious way to use up leftover TURKEY. In fact, I have made an entire turkey just so I could make this recipe. The recipe below is inspired by one of my husband’s favorite recipes that his mother made after Thanksgiving. It was a more traditional enchilada with red sauce made using leftover turkey. It is delicious!
That recipe is a little time intensive for the amount of time I have to make most week night meals and a little heavy on the frying oil because each individual tortilla was fried first then filled. I have adapted it and this recipe is quick and easy to prepare for a crowd, but healthy enough for everyday. Especially if you serve a square over a large serving of green lettuce, shredded cabbage, diced tomatoes, avocado and green onions. Top with sour cream and you have my favorite green enchilada salad.
2-3 cups of shredded/chopped turkey or chicken
1 package sprouted corn tortillas – we use food for life (www.BrownBoxOrganics.com)
1 cup prepared brown rice (optional)
1/2 onion, chopped and sautéed (optional)
1 – 15 oz. can green enchilada sauce or equivalent home made
1 cup shredded Mexican Blend Cheese – we like Organic Valley
Optional: Sour cream, lettuce, tomato, green onion, fresh cilantro, avocado.
1. Rip the sprouted corn tortillas into half or fourths and spread half in the bottom of a large casserole dish.
2. Spread the rice evenly over tortillas (if omitting rice use more turkey). Next spread the turkey. Last spread the optional onions if you are including them. Layer the remaining tortillas over the top.
3. Pour the enchilada sauce over the top and sprinkle the cheese evenly.
4. Top with foil and bake at 375 for about 30 minutes or until warmed through and cheese has melted.