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Ingredients
- 2 cups chopped leftover roasted turkey (or 2 pounds cooked shredded Chicken or cooked drained Ground Beef)
- 1 jar (16 oz.) Thick & Chunky Medium Salsa
- 1 can (15 oz.) black beans, rinsed
- 1 cup frozen corn
- 1 can Unsalted Diced Tomatoes, Drained
- 1-1/2 Tbsp. chili powder
- 1 Teaspoon Garlic Powder
- 4 to 6 flour tortillas (8 inch)
- 3/4 cup Sour Cream
- 2 to 2 & 1/2 cups Mexican Style Shredded Four Cheese or any shredded yellow cheese
- 1 Cup White Shreeded Cheese like Montrey Jack (Optional)
- Sliced Jalapenos (Optional)
- Bottled Enchilada Sauce (Optional)
Details
Servings 8
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
1. COMBINE first 7 ingredients.
2. PLACE 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
3. Top off with a layer of white montrey jack cheese (optional) and some sliced jalapenos.
4. BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
5. Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
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