Leftover Turkey Enchilada Casserole

Instructions

Preheat oven to 400°

Spread half of the enchilada sauce in a 9 x 13 baking dish.

In a medium bowl, combine the shredded turkey, green chiles, chili powder, onion powder, garlic powder, and salt.

In a small dry skillet over medium heat, heat each tortilla for 30 seconds per side.

Divide half the shredded cheese over the tortillas, then divide the turkey mixture over each tortilla.

Roll the tortillas and place them seam side down in the baking dish.

Cover with the remaining sauce, then the remaining cheese.

Bake for twenty to twenty five minutes, until the cheese is golden and bubbly.

Serve topped with sliced black olives, chopped fresh cilantro (or parsley), and a dollop of sour cream.

Main Course