Turkey Enchilada Bake
Ingredients
- 2 Shady Brook Farms® turkey pot roasts, shredded, with gravy
- 3 onions, diced (4 Cups total)
- 1 Tbsp. ground cumin
- 1 Tbsp. chili flakes
- 1 Tbsp. garlic powder
- 1/2 Cup oil
- 3/4 Cup flour
- 1 - 4 oz. can diced green chilis
- 1 - 7.5 oz. can chipotles in adobo sauce, pureed
- 1 - 1 lbs. 12 oz. can crushed tomatoes
- 3 - 19 oz. cans, red enchilada sauce
- 60 corn tortillas
- 2 lbs. shredded colby jack cheese
- Sour cream (optional)
Instructions
- Saute onions, cumin, chili powder, garlic powder in oil until onion is softened.
- Add flour and cook until golden.
- Stir in the diced green chiles, pureed chipotles, crushed tomatoes, and enchilada sauce. Bring to a boil. Reduce heat to a simmer. Simmer for 10 minutes.
- Add the turkey and the gravy.
- Spray 3 each 2" half pans with food release spray. Ladle about 8 ounces of turkey sauce on the bottom of each pan.
- Line the pan with 4 corn tortillas. Cover tortillas with meat sauce. Sprinkle meat sauce with about 1 cup shredded cheese.
- Continue layering tortillas, meat sauce and cheese, using 5 layers of tortillas and finishing with a layer of cheese.
- Cover with aluminum foil. Bake at 350°F for about 30 minutes or until bubbling. Rest for 10-15 minutes before cutting into squares and serving with sour cream.