Roasted Vegetable and Turkey Enchilada Casserole

Drop what you’re doing and make this now! Maybe it was the glass or two of wine I had before eating, but this enchilada casserole was awesome. So awesome I had to share my take on the recipe. I came across it on Pinterest. Originally it was vegetarian. We love our vegetables, but had some leftover Christmas turkey so I added that to the mix. You could easily turn this back to a vegetarian dish by subbing the turkey for a can of black beans, or by just following the original recipe. If you don't have leftover Christmas turkey feel free to use some cooked chicken.



Roasted Vegetable and Turkey Enchilada Casserole
adapted from Perry’s Plate.

• 1 poblano chile, cut into slivers
• 1/2 bell pepper, cut into slivers
• 1 medium onion, cut into slivers
• 2 cup corn kernels, frozen
• 2 T olive oil
• 1 tsp ground cumin
• 2 garlic cloves, minced
• salt and pepper
• 1 cup turkey
• 2 cups salsa
• 2 handfuls spinach
• 8 corn tortillas, halves
• 2 cups mexican blend shredded cheese
• sour cream

Preheat the oven to 425 degrees F.

Place poblanos, bell peppers, onion, and corn kernels onto cookie sheet. Coat with olive oil, sprinkle the cumin and minced garlic on top. Add a pinch or two of salt and pepper, then mix everything together. Roast for 20-30 minutes until vegetables begin to brown. Stirring every 10 minutes for even roasting.

Remove pan from oven and reduce temperature to 350 degrees F.

Prepare a square 8x8 baking pan with nonstick spray. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to cover the salsa. Top with 1/3 of the vegetables, 1/3 the turkey, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, turkey, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, turkey, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 15 minutes, until cheese is melted and everything is heated through.

Let it sit for 10 minutes and cut into squares. Serve with sour cream.