In my family, enchilada casserole started as a way to utilize some leftover turkey from Thanksgiving, that didn’t involve more gravy and mashed potatoes. Thirty some years later, this simple, spur of the moment dish, has become one of the most requested meals at our family get-togethers.

I personally enjoy cooking, because unlike baking which requires precision, cooking offers more leeway for an open interpretation to your mealtime creation. With many of the dishes that I prepare, substituting ingredients is a fun way to spice things up a bit. You can certainly make this dish any time of year, whether you have turkey or not. Chicken, chorizo, ground beef or even duck confit would add a savory pop. If I have a ripe avocado, I add it to the mixture for a creamier texture. Fresh seasonal vegetables, such as tomatoes or corn, will boost the flavor profile. In the off seasons, canned or frozen veggies will do just fine. Occasionally, I add a can of black beans to the mix.

Ingredients:

2 lbs cooked turkey (or other meat)

2 large tomatoes or one 12 oz can of diced tomatoes

1 large onion

1 bunch of green onions

1 bell pepper

1 poblano pepper

1 avocado

2 tbs of olive oil

1 tbs of fresh chopped cilantro

1 ear of fresh corn or 3/4 cup of frozen corn

1 lb of grated pepper jack cheese

10 corn tortillas

20 oz enchilada sauce

Preparation:

Season the turkey with salt and pepper. Cut into half-inch pieces.

Dice onions and peppers.

If using fresh tomatoes, roast and remove the skin. Cut the tomatoes in half, gently remove the seeds and dice into chunks. If using canned tomatoes, drain the juice.

Dice avocado in chunks.

Cook the ear of corn. When it has cooled to the touch, cut the kernels from the cob. If using canned corn, drain the juice.

Sauté the diced onions and peppers in olive oil until the onions are translucent. Add the corn, stir, then remove from heat.

Begin to assemble the casserole. Lightly oil the inside of your dish (I use a 4 qt. baking dish).

Cover surface of casserole dish with half of the corn tortillas. I cut them into half to fit better.

Add the following ingredients in layers, adding enchilada sauce as you go: half of the veggie mix, half of the turkey, diced avocado, tomatoes, half of the grated cheese, second half of turkey and second half of veggies.

Top with the remaining tortillas and grated cheese.

Bake covered at 400 degrees for about 50 minutes or until the sauce is bubbling up the sides of the dish and cheese is melted.

Let the dish set uncovered for about 15 minutes.

Garnish with diced green onion and cilantro.

Serve and enjoy — Provecho!