Jump to:
Turkey Enchilada Stack
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 20 min
Cook 40 min
Total 1 hr
Prep 20 min
Cook 40 min
Turkey Enchilada Stack transforms Thanksgiving leftovers in this Mexican-inspired dish featuring layers of turkey, shredded cheese, warm tortillas and homemade enchilada sauce. It'll be 'gobbled' up in no time.Turkey Enchilada Stack is an enticing recipe from CARNATION® MILKS that reinvents your Thanksgiving leftovers into a mouthwatering Mexican-inspired dish. Layers of succulent turkey combined with shredded light cheddar or Mexican-blend cheese and enveloped in warm tortillas create a harmonious blend of flavors and textures. This hearty meal is brought together by a rich homemade enchilada sauce made even more luscious with NESTLÉ® CARNATION® Evaporated Milk.The delicious incorporation of MAGGI Granulated Chicken Flavor Bouillon elevates the taste, making each bite a savory delight. Optional light sour cream brings a refreshing contrast, adding a creamy finish. Whether you're looking for a perfect Thanksgiving dish or an easy dinner option will surely satisfy. Crafted to be manageable for all skill levels, Turkey Enchilada Stack is ideal for any occasion, transforming your holiday leftovers into a delectable entrée that will have everyone asking for seconds.
Ingredients
Key Ingredient
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 350° F.
Step 2
Heat oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or until tender. Stir in chili powder, cumin, sugar and bouillon; cook, stirring constantly, for 30 seconds. Stir in tomato paste, water and evaporated milk; cook for a few minutes to heat through. Pour through fine-mesh strainer; discard onion/garlic pieces.
Step 3
Heat tortillas in microwave on HIGH (100%) power for 40 seconds or until very warm.
Step 4
Spoon 2 tablespoons sauce over bottom of 9-inch-round deep-dish pie plate. Place 2 tortillas over sauce, covering entire bottom of pie plate. Top with 1 1/2 cups turkey, ¾ cup cheese, 1/2 cup green onions, half of the olives and 1 tablespoon cilantro. Top with about ½ cup sauce. Place 2 more tortillas over top. Sprinkle with remaining 1 1/2 cups turkey, ¾ cup cheese, remaining 1/2 cup green onions, remaining olives and 1 tablespoon cilantro. Top with about ½ cup sauce. Top with remaining 2 tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining 1/2 cup cheese; cover loosely with foil.
Step 5
Bake for 25 minutes or until heated through. Remove foil and bake an additional 5 minutes or until cheese is bubbly. Sprinkle with remaining 2 tablespoons cilantro before serving. Serve with sour cream.
Like it spicy? Stir 1 can (4 ounces) diced green chiles into sauce.
THERES MORE TO COOK WITH OUR MILKS.
