Turkey Club Enchilada Casserole Recipes

TURKEY ENCHILADA CASSEROLE

Steps:

• In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• For the gravy*, heat a medium saucepan over medium-high heat
• Add butter and melt
• Add flour and cook for about a minute or so
• Whisk in stock and allow it to thicken until reduced to one cup
• * Use about a cup of leftover gravy instead of this skillet gravy if you have it! Coarsely chop the turkey meat and pulse process in a food processor into fine chop
• Heat a large, deep skillet over medium to medium-high heat with EVOO, a couple turns of the pan
• Add bacon and render until crispy
• Add onions, garlic and peppers, and season with cumin and black pepper
• Saut until tender, about 10 minutes
• Add turkey and cilantro or parsley, lime juice, tomatoes and gravy
• Warm through and season with salt to taste
• Remove from heat
• Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side
• In a saucepot over medium heat, melt butter then whisk in flour
• Cook 1 minute; whisk in milk
• Season with salt and pepper, and thicken to coat a spoon
• Stir in 2/3 of the cheese and melt then stir in green chilies
• Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store
• To bake enchiladas, bring to room temperature and preheat oven to 400F
• Bake the enchiladas until brown and bubbly, 40 minutes
• If from fridge, 20-25 minutes if still warm from initial preparation
• Top enchiladas with any or all toppings and serve