Leftover Turkey, Sausage Enchilada Casserole

Tara Noland

Using leftover turkey and sausage makes this enchilada super easy and uses up your leftovers.

4.67 from 3 votes

Prep Time 20

Cook Time 40

Total Time 1

Cuisine Mexican

Servings -8

5-6 10 " Cheese Jalapeno Tortillas sliced into 1 1/2" strips (divided into three portions)
2 cups red enchilada sauce
1 cup chunky salsa
2 cups diced cooked turkey
1 1/2 cups sausage or Italian sausage cooked and crumbled
1/2 onion finely diced
3-4 cups Mexican cheese blend shredded (I used a new Creamy Mexican)
2 green onions diced

Preheat oven to 350F. Spray a 9x13" pan with cooking spray. Lay out enough tortilla strips to cover the bottom of the pan over lapping where needed. Top with the 1 cup of salsa. Place in all of the turkey. Top with 1/2 of the onion. Top with 1 cup of the cheese. Add another layer of tortilla strips to cover. Cover with 1 cup of enchilada sauce. Scatter in the sausage and remaining onion. Top with another 1 cup of cheese. Layer on the last of the tortilla strips. Top with the remaining enchilada sauce and cheese.
Bake for 30-40 min. until browned and bubbling. Cut into individual squares and garnish each with tomatoes, sour cream and cilantro.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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