Turkey Take Two

Now that the Thanksgiving holidays are over with the big question is, what to do with all that leftover turkey?  A person can only eat so many turkey sandwiches!  My favorite turkey do-over is a dish my Mom used to make.  She would make a white sauce, add shredded turkey and mushrooms and serve it in puff pastry cups.  The puff pastry cups are hard to find though.  Pepperidge Farms makes a good one, but I couldn't find them this year.  So I moved on to my new favorite turkey leftover recipe, Turkey Chilaquiles Casserole. 

This dish was inspired by a Sandra Lee recipe, but it's my own take on it. 

Turkey Chilaquiles Casserole

Ingredients:

1 medium onion, chopped
2 tablespoons oil
1 small can chopped green chiles
1 can tomatoes with green chiles, such as Rotel
3 cups shredded turkey
3/4 large can of mild enchilada sauce
1 can black beans
4 cups crushed tortilla chips
1-1/2 cups shredded cheddar cheese
Salt and pepper to taste

Cook chopped onion in oil on medium heat until soft.  Add green chiles, tomatoes and turkey and mix together.  Add enchilada sauce until turkey is coated in sauce.  Heat through and remove from heat.

Spray a 9" X 13" dish with non-stick cooking spray and add black beans, spreading to coat the bottom of the dish.  Add turkey mixture.  Cover top with tortilla chips and then cheese.  Bake at 400 degrees 20-30 minutes, until cheese is melted and browned on top.

You can also add more veggies by adding a can of corn on top of the black beans.  This year I actually used a can of Bush's Grilling Beans Black Bean Fiesta because that's what I had on hand.  The heat in this dish is moderate, but if you are not a fan of heat at all, you can substitute regular diced tomatoes and tomato sauce.