Easy Leftover Turkey Enchilada Casserole
Got a miserable amount of turkey sitting in your fridge or freezer? Give this one a go:
𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐟𝐚𝐜𝐭𝐬 𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠 (makes 12 servings): Calories — 654
Protein — 39
Fat — 10
Carbs — 37 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 lbs turkey, cooked and shredded
3 cups brown rice, cooked
3 cups shredded Mexican cheese
2 15oz cans (at least) enchilada sauce
2 15oz cans corn, drained
2 15oz cans black beans, drained
2 small to medium zucchini, cubed and roasted
2 small to medium yellow squash, cubed and roasted
2-4 tbsp taco seasoning
2 tbsp avocado oil
Cilantro and green onions, to taste 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬: - Preheat your oven to 375. Toss your zucchini and squash with avocado oil and season with taco seasoning -- making sure all cubes are covered. Use more seasoning if you wanna. Roast for 15-18 minutes, or until edges are just browned.
- After your zukes and squash have roasted and cooled a bit, place turkey, rice, half the cheese, sauce, corn, and beans in a large mixing bowl and mix until just combined. (If you find the mixture is too dry, add more enchilada sauce, or use a chicken broth to add more moisture.)
- Grab a large casserole dish (9x13), and spread your enchilada mixture evenly in the dish. Top with remaining cheese, and bake in the same 375 oven for 25 minutes, until the cheese is golden brown.
- Top with cilantro, onion, and serve!
- If you're not a turkey person, you can definitely use chicken here.
- Top with all your favorite taco toppings to really jazz this up: sour cream, jalapenos, pico!
- This saves really well and is a great meal prep meal! Store in an airtight container for up to 5 days.
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