Turkey & Chorizo Enchilada Casserole
Turkey & Chorizo Enchilada Casserole makes an easy weeknight meal and is great family food!
- 1 lb chorizo crumbled
- ½ cup onion diced
- 2 cloves garlic
- 2 cups diced cooked turkey
- 1 15 oz can black beans rinsed and drained
- 2 tablespoons cilantro
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¾ cup chicken broth
- 1 16 oz jar salsa verde
- 2 cups shredded monterey jack cheese
- 12 6- in flour tortillas
Preheat oven to 375. Spray a 9x13 baking dish and set aside.
In a large skillet cook chorizo until no longer pink. Drain and set aside. Add onions to the same skillet. Cook for 2-3 minutes or until translucent. Add garlic and cook an additional minute.
In a large bowl, combine chorizo, turkey, beans, onion mixture, cilantro, cumin and salt. Add broth and ¼ cup salsa.
Spread ¼ cup salsa on the bottom of the baking dish. Top with 3 tortillas, cutting tortillas to make them fit. Spread with ¼ cup of salsa, ½ of the meat mixture and ⅓ of the cheese. Top with three tortillas. Repeat process, ending with cheese.
Bake for 30 minutes or until cheese has melted and is bubbly.