Had leftover turkey breast and wanted to make one of my husband's favorites, enchiladas. But, I really didn't want to deal with the time consuming mess of rolling and filling my corn tortillas, so I tried this recipe for enchiladas casserole. I stuck more to my traditional recipe for the filling, which is sauteed onion and garlic in a little olive oil, added in spices of chili, cumin, coriander, black pepper, and oregano, along with diced green pepper and the can of green chilies. I saved the cilantro for cilantro lime rice so that the flavor isn't muddled. Turned off the heat and added in the whole can of mild enchilada sauce, black beans, corn, 1/2 cup of sour cream and 2 cups of Mexican cheese. My husband LOVES his cheese, and no salt required because of it. I followed the instructions for building the layered casserole, using an entire second can of enchilada sauce. Wow, making and serving this was so much easier than traditional enchiladas, and it still tasted great. I did not put more sour cream on top, but did smother it with more cheese. Garnished each serving with black olives and green onions.
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Had leftover turkey breast and wanted to make one of my husband's favorites, enchiladas. But,...