Mexican Turkey Lasagna | On the Banks of Squaw Creek: Mexican Turkey Lasagna
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Saturday, November 30, 2013

Mexican Turkey Lasagna

The only leftover turkey recipe you’ll ever need.  Trust me.

Mexican Turkey Lasagna


This is one of my all time favorite turkey recipes.  I know I should have posted it before Thanksgiving, so you’d have time to make it with your leftovers, but you still have a couple of days, according to the 4daythrowaway website.

This is the Mexican Turkey Lasagna I make every Black Friday:

Adapted from Food Network.

Ingredients:
Cooking spray
3 cups cooked turkey, shredded or cubed
1 small container sour cream
1/2 cup salsa
1 (4-ounce) can chopped green chiles
2 cups shredded cheese, divided (I use cheddar or Monterey Jack or a mixture)
1/4 teaspoon cayenne pepper, or to taste
1 extra large flour tortilla (or a few smaller ones)

Directions:
Preheat oven to 350 degrees F.
Coat an 8x8-inch baking pan with cooking spray.
Combine turkey, sour cream, most of the cheese, salsa, chiles, and cayenne pepper in a large bowl.
(At this point, you may be tempted to simply eat this mixture right out of the bowl, cold, with tortilla chips or your fingers.  Go ahead.  I won’t judge.)
Tear tortilla into pieces and arrange in the bottom of the pan.
Layer half the turkey mixture on top of the tortillas.  Repeat another layer of tortillas and filling.  Top with remaining cheese.
Cover with foil and bake for 30 minutes.  Remove foil and bake for another 30, or until heated through.
Let sit for 5 minutes and serve.

Variations:
Use corn tortillas for more texture.
Heat turkey mixture through and use to fill tortillas.
Heat turkey mixture through and eat as a dip.
Eat turkey mixture cold from the bowl.

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