Post by barb43 on Jul 29, 2019 3:16:54 GMT
Hatch Green Chile & Turkey Enchilada Casserole
This is fun & easy,even if it takes a little time to put together. It's great with eggs for breakfast, or any other time of day. Goes well with refried beans, and a salad. Some sour cream and/or salsa make good condiments.
I cooked 4 turkey thighs for this recipe, but it works equally well with light or dark meat, turkey or chicken. Hatch green chiles are what I'd recommend, but if they aren't available, other brands will work also.
Ingredients:
1 27-oz can Hatch Whole Green Chiles
2 15-oz cans Hatch Green Chile Enchilada Sauce
1 15-oz can diced tomatoes (do not drain)
1 large yellow onion, chopped to a size you prefer
4 cups of cooked turkey, shredded
12 corn or flour tortillas
3 cups Monterrey Jack cheese, shredded
Directions:
1. Combine the Hatch Green Chile Enchilada Sauce, tomatoes, onions, and turkey in a large (4 qt) saucepan. Stir, and bring to a bubble over medium heat. Allow to simmer 15 minutes, stirring occasionally. It will stick if not watched!
2. Spoon 1/3 of that mixture across the bottom of a 9" X 13" casserole dish.
3. Lay 6 tortillas on top of the mixture in the casserole dish. Turn up the edges of the tortillas where they touch the sides and ends of the casserole dish. The tortillas will overlap.
4. Spoon 1/3 of the remaining mixture over the tortillas and spread it evenly.
5. Place a layer of the Hatch Whole Green Chiles over the mixture. The chiles will easily open up - if there is not a cut lengthwise in each chile, make one so they will open up. It will take approximately 6 chiles to cover the mixture.
6. Sprinkle 1-1/2 cups of shredded cheese over the Green Chile layer. Cover the cheese layer with the remaining 6 tortillas. Again, turn up the edges of the tortillas where they touch the side and ends of the casserole dish.
7. Spoon the last 1/3 mixture over the tortillas. Place a layer of Hatch Whole Green Chiles on top of this last 1/3 of the mixture. Be sure to open up the Chiles before placing them on top of the mixture.
8. Sprinkle the remaining 1-1/2 cups of shredded cheese on top of the Chiles.
9. Back in a preheated 400 degree F oven until bubbly, approx 20-25 minutes. Cool and cut into serving pieces.
This is fun & easy,even if it takes a little time to put together. It's great with eggs for breakfast, or any other time of day. Goes well with refried beans, and a salad. Some sour cream and/or salsa make good condiments.
I cooked 4 turkey thighs for this recipe, but it works equally well with light or dark meat, turkey or chicken. Hatch green chiles are what I'd recommend, but if they aren't available, other brands will work also.
Ingredients:
1 27-oz can Hatch Whole Green Chiles
2 15-oz cans Hatch Green Chile Enchilada Sauce
1 15-oz can diced tomatoes (do not drain)
1 large yellow onion, chopped to a size you prefer
4 cups of cooked turkey, shredded
12 corn or flour tortillas
3 cups Monterrey Jack cheese, shredded
Directions:
1. Combine the Hatch Green Chile Enchilada Sauce, tomatoes, onions, and turkey in a large (4 qt) saucepan. Stir, and bring to a bubble over medium heat. Allow to simmer 15 minutes, stirring occasionally. It will stick if not watched!
2. Spoon 1/3 of that mixture across the bottom of a 9" X 13" casserole dish.
3. Lay 6 tortillas on top of the mixture in the casserole dish. Turn up the edges of the tortillas where they touch the sides and ends of the casserole dish. The tortillas will overlap.
4. Spoon 1/3 of the remaining mixture over the tortillas and spread it evenly.
5. Place a layer of the Hatch Whole Green Chiles over the mixture. The chiles will easily open up - if there is not a cut lengthwise in each chile, make one so they will open up. It will take approximately 6 chiles to cover the mixture.
6. Sprinkle 1-1/2 cups of shredded cheese over the Green Chile layer. Cover the cheese layer with the remaining 6 tortillas. Again, turn up the edges of the tortillas where they touch the side and ends of the casserole dish.
7. Spoon the last 1/3 mixture over the tortillas. Place a layer of Hatch Whole Green Chiles on top of this last 1/3 of the mixture. Be sure to open up the Chiles before placing them on top of the mixture.
8. Sprinkle the remaining 1-1/2 cups of shredded cheese on top of the Chiles.
9. Back in a preheated 400 degree F oven until bubbly, approx 20-25 minutes. Cool and cut into serving pieces.