TURKEY TACO BAKE
This dish is a great way to use up leftover turkey from Thanksgiving or Christmas. This hearty Mexican-style casserole is chock-full of popular south-of-the-border ingredients including corn chips, salsa, Monterey Jack cheese and refried beans. It's a guaranteed family-pleaser.-Trudie Hagen, Roggen, Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place corn chips in a greased shallow 2-1/2-qt. baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips. , In a large bowl, combine turkey and taco seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. , Bake, uncovered, at 400° for 20-25 minutes or until cheese is melted. Sprinkle with tomato.
Nutrition Facts : Calories 662 calories, Fat 24g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1396mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 12g fiber), Protein 44g protein.
LEFTOVER TURKEY - ENCHILADAS
What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.
Provided by Chuck_Roast
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
- Add Tomatoes, seasonings, Stir to combine.
- Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
- Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
- In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
- Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
- Pour remaining Enchilada sauce over the top of the tortillas.
- Sprinkle cheese over the top.
- Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
- Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
- Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
'ADIOS, TURKEY' CASSEROLE
Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers.
Provided by midwestchef
Categories Main Dish Recipes Casserole Recipes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
- Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
- Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 421 calories, Carbohydrate 21.1 g, Cholesterol 101.2 mg, Fat 21.7 g, Fiber 2.8 g, Protein 35.1 g, SaturatedFat 11.1 g, Sodium 1031.7 mg, Sugar 3.1 g
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
CROCKPOT MEXICAN CASSEROLE
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g
TURKEY MEXICAN CASSEROLE RECIPE
This Turkey Mexican Casserole uses common ingredients to turn leftover turkey into a quick and easy meal the whole family will love. It's our favorite casserole!
Provided by Kristen Hills
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
- In your bowl, stir together beans, tomatoes, cilantro and cumin.
- Spread 1/2 cup of the enchilada sauce in baking dish.
- Arrange half of the tortellini over sauce.
- Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
- Pour 1/2 cup enchilada sauce over top.
- Repeat layers.
- Top with remaining enchilada sauce and the cheese.
- Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 300 kcal, Carbohydrate 35 g, Protein 22 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 848 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
ROASTED TURKEY ENCHILADA BAKE
Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Fifteen minutes of prep-then it's oven ready.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine first 5 ingredients.
- 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.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
MEXICAN FIESTA CASSEROLE
Provided by Bobby Deen
Categories turkey Kid-Friendly Quick & Easy Dinner Casserole/Gratin Healthy Potluck Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
- 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
- 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
- 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
Steps:
- Preheat oven to 350 degrees F/175 degrees C and spray two 9X13 casserole dishes with non-stick cooking spray
- Wash and chop mushrooms, celery, green onion and red pepper. Place in microwave safe bowl and cook for 7 minutes on high.
- Add chopped leftover turkey, tamed jalapenos, 1 tbsp cilantro, black olives, 3/4 cup salsa and 1/2 cup of cheddar cheese to vegetables and stir.
- Add about 2/3 cup of mixture to middle of each tortilla,
- Then fold over one end from the bottom. (See NOTES for Video)
- Next, fold in on each side of tortilla.
- Then roll to the top.
- Place 6 enchiladas in each casserole dish.
- Top with remaining 3/4 cup salsa.
- Then top with remaining 1/2 cup cheddar cheese, dividing evenly between all enchiladas. * I grate the cheese for the top a little finer.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : ServingSize 1 enchilada, Calories 104 kcal, Carbohydrate 5 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 611 mg, Fiber 2 g, Sugar 2 g
TURKEY ENCHILADA CASSEROLE
Make turkey enchilada casserole recipe with leftovers. This gluten-free enchilada casserole recipe can be made with shredded chicken or pork.
Provided by Anne-Marie Nichols
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Place shredded turkey, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
- Spray two 9 × 13 pans with cooking spray.
- Fill tortillas with about 2 generous tablespoons of filling, roll up, and place in pan. (You'll need to have two enchiladas per horizontal row.) When you've used up half the tortillas, start on the second pan.
- If you have leftover filling, add the remaining 1 1/2 cup enchilada sauce to it. Then pour half the sauce over one pan, then the remaining enchilada sauce over the other dish.
- Lightly sprinkle each dish with the grated cheese.
- Bake at 350 degrees F for about 20 minutes until edges are crispy. Garnish with chopped cilantro or parsley if you wish before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)
This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 1h20m
Number Of Ingredients 21
Steps:
- Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.
Nutrition Facts : Calories 775 kcal, Carbohydrate 57 g, Protein 28 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 164 mg, Sodium 722 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
OUR 30+ BEST LEFTOVER TURKEY RECIPES (+LEFTOVER TURKEY SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl.
- Serve on bread or rolls.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
33 WAYS TO USE LEFTOVER TURKEY
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey dish in 30 minutes or less!
Nutrition Facts :
TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE
Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
- For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
- Char the tortillas over an open flame on a gas burner, or in dry skillet.
- Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
LEFTOVER TURKEY ENCHILADAS
These Turkey Enchiladas are an easy and delicious way to use up your Turkey leftovers from a big holiday meal! - especially after Thanksgiving!
Provided by Nora from Savory Nothings
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Prep: Preheat oven to 360°F.
- Sauté onion and turkey: Heat oil in large skillet over medium heat. Add onion and cook until softened, 3-4 minutes. Stir through turkey and taco seasoning, add 2-3 tablespoon water (or chicken broth). Sauté until turkey meat has soaked up all liquid, about 1-2 minutes. Take off the heat.
- Make filling: Stir black olives, corn, black beans and sour cream through turkey mixture. Add 1/2 cup of enchilada sauce and combine well.
- Assemble: Spread another 1/2 cup enchilada sauce in bottom of 9x13 inch casserole dish. Divide filling between warmed tortillas. Sprinkle with 1 tablespoon cheese each, then fold and arrange seam down in prepared dish.
- Finish and bake: Spread remaining enchilada sauce on top, sprinkle with remaining cheese. Bake in hot oven for 25 minutes, or until fully heated through and bubbly around edges. Let sit on counter for 5 minutes, then serve.
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- Preheat oven to 350°F. Cook pasta according to package directions. Drain; rinse with cold water, and drain again. Toss together pasta, turkey, and peas in a large bowl. Set aside.
- Melt 3 tablespoons cold butter in a large skillet over medium-high. Add mushrooms, onion, oil, and thyme sprigs; cook, stirring occasionally, until onion is tender and mushrooms are nicely browned, 6 to 7 minutes. Remove and discard thyme sprigs. Stir in soup, milk, garlic, salt, and pepper; cook, stirring constantly, 2 minutes. Pour over pasta mixture in bowl; stir to combine. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray.
- Stir together panko, Parmesan, and 1 tablespoon melted butter in a bowl; sprinkle evenly over pasta mixture in dish. Bake in preheated oven until golden brown and bubbly, 25 to 30 minutes. Sprinkle with parsley. Serve immediately.
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- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
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- Place half of the crushed chips in the bottom of the prepared baking dish. Top with half of the chicken mixture. Sprinkle with 1 cup of cheddar cheese.
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