Turkey Sweet Potato Enchilada Casserole
*Note: Ingredients change all the time, so please double-check all processed ingredients with the company before using to be sure they are gluten-free.
1 - 2 cups leftover turkey, shredded
1 jar Newman's Own Black Bean Corn Salsa
1 can La Victoria Green Enchilada Sauce
1 can La Victoria Red Enchilada Sauce (I used hot)
1 small can fire-roasted green chilies
2 sweet potatoes (I used some leftover mashed sweet potatoes, and then cut up another and boiled it in slices)
8 - 10 small Mission white corn tortillas
In a small casserole dish, layer the following ingredients until the dish is full: Black Bean and Corn Salsa, spoonfuls of green and red enchilada sauce, 2 - 3 corn tortillas, shredded turkey, sweet potatoes, green chilies, salsa, green and red enchilada sauce, etc. I did not use any cheese substitute, and honestly, these were flavorful enough on their own. But obviously, if you want to add some shredded cheese or cheese substitute on top, it would also be delicious.
Bake at 400 F for 40 - 50 minutes until the sauce is bubbling. Serves 4. Could be served with Spanish rice.
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