Turkey Enchilada Stacks

Thanksgiving leftovers are transformed with a Mexican-inspired dish featuring layers of turkey, shredded cheese, warm tortillas and homemade enchilada sauce. It'll be 'gobbled' up in no time.

Turkey Enchilada Stack

Ingredients

  • 1 teaspoon canola oil
  • 1 medium onion, chopped (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1 1/2 to 2 tablespoons chili powder
  • 2 1/2 to 3 teaspoons ground cumin
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 (6 ounce) can tomato paste
  • 1 cup water
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 6 king size (7 1/2-inch) corn tortillas
  • 3 cups shredded white meat turkey or meat from 2 pound rotisserie chicken
  • 2 cups (8 ounces) shredded light cheddar or Mexican-blend cheese, divided
  • 1 cup sliced green onions, divided
  • 1 (2 1/4 ounce) can sliced black olives, drained, divided (optional)
  • 4 tablespoons chopped fresh cilantro, divided
  • Light sour cream (optional)

Instructions

  1. Heat oven to 350 degrees F.
  2. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or until tender.
  3. Stir in chili powder, cumin, sugar and bouillon; cook, stirring constantly, for 30 seconds.
  4. Stir in tomato paste, water and evaporated milk; cook for a few minutes to heat through.
  5. Pour through fine-mesh strainer; discard onion/garlic pieces.
  6. Heat tortillas in microwave on HIGH (100%) power for 40 seconds or until very warm.
  7. Spoon 2 tablespoons sauce over bottom of 9-inch-round deep-dish pie plate. Place 2 tortillas over sauce, covering entire bottom of pie plate. Top with 1 1/2 cups turkey, 3/4 cup cheese, 1/2 cup green onions, half of the olives and 1 tablespoon cilantro. Top with about 1/2 cup sauce.
  8. Place 2 more tortillas over top. Sprinkle with remaining 1 1/2 cups turkey, 3/4 cup cheese, remaining 1/2 cup green onions, remaining olives and 1 tablespoon cilantro. Top with about 1/2 cup sauce. Top with remaining 2 tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining 1/2 cup cheese; cover loosely with foil.
  9. Bake for 25 minutes or until heated through.
  10. Remove foil and bake an additional 5 minutes or until cheese is bubbly.
  11. Sprinkle with remaining 2 tablespoons cilantro before serving.
  12. Serve with sour cream.

Prep: 20 min | Cooking: 40 min | Yield: 6

Like it spicy? Stir 1 (4 ounce) can diced green chiles into sauce.

By: CARNATION MILKS

Recipe and photo used with permission from: VeryBestBaking.com and Nestlé®

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