Use up all the leftover turkey after Thanksgiving to make this spicy and oh so good Enchilada Casserole. Or you can make this with chicken any time of the year!
Combine Enchilada Sauce with turkey, onions, olives, cream of chicken soup to make the filling.
Add all the ingredients and mix ’em all up in a large bowl.
Line the lidded casserole dish with corn tortilla strips on the bottom. You can also line the sides too if you’d like.
Layer the ingredients in this order.
Filling
Shredded Cheddar Cheese.
Corn Tortilla
Filling
Top with Cheddar Cheese
Cover and bake at 350 ℉ for 45 minutes. When the cheese melts and the top turn golden brown, take it out of the oven and let it sit for 15 minutes before serving.
Enchilada Sauce
In a small saucepan, melt the butter and sauté onions until soft and translucent or for 2 minutes
Add minced garlic and sauté for 1 more minute.
Add the rest of the ingredients and bring to a gentle boil.
Lower the temperature and simmer for ten minutes.
Turn the heat off and cool the sauce and store in a glass jar in the refrigerator for up to one week.