My family will eat just about any combination of ground turkey, salsa, cheese, corn, beans and rice that I invent. I’ve already posted a Mexican Casserole recipe, which is a variation on this same theme. Rather than buy Enchilada Sauce I buy a flavorful fresh salsa and I throw it and a small amount of Mexican Crema into the Cuisinart. The resulting sauce is tasty and couldn’t be easier to make. You can absolutely cut this recipe in half. I make the larger batch because it freezes so well. In the event of urban catastrophe all of my local friends plan to come and stay my house. I have a freezer full of homemade casseroles, soup, meat sauce, meatballs, and cookie dough (and who knows what else). We’ve also got a pretty nice collection of wine. I’d invite you over but there are already way too many people ahead of you in line.
Enchilada Casserole (serves 16 or cut recipe in half and serve eight)
- 2 40-oz containers Pico de Gallo (I use Rojo’s All Natural Medium Salsa from Costco)
- 1 cup Cacique Crema Mexicana (Grade A Mexican table Cream –available at most grocery stores)
- 2 6-oz cans pitted California olives, drained and chopped
- 1 16-oz bag frozen sweet baby corn
- 4 cups grated Mexican Cheese Blend
- 2 1/2 lbs ground turkey
- 2 cups cooked white rice
- 1 15-oz can tomato sauce
- 24 large flour tortillas
Preheat oven to 350 degrees.
Brown the ground turkey in a skillet with 1 ½ cups salsa over medium high heat until the meat is cooked through, drain. In a large bowl mix together two cups of the Pico de Gallo, chopped olives, cooked rice, corn, two cups of grated cheese, the browned turkey and the tomato sauce. Taste. You can always add more salsa for more flavor if you think it needs it.
In a Cuisinart blend together 40 ounces of Pico de Gallo with one cup Cacique Crema Mexicana (Grade A Table Cream). Pour 1/3 inch of the sauce into the bottom of two 9×14-baking dishes. Place 1 ½ cups (approx) enchilada mixture in each tortilla and roll up like a burrito. Place seam side down into the sauce. Push the filled tortillas as close together as possible in a single layer in the baking dish. Once the dish is full, pour sauce over the top making sure that all of the tortillas are covered. Sprinkle one cup of Mexican cheese over the top of each baking dish. Cover loosely with tinfoil. Bake at 350 for 45 minutes and remove the tin foil. Bake an additional 15 minutes until the enchiladas are hot all the way through and the cheese is lightly browned on top.
Serve with the remaining two cups of Pico de Gallo salsa, and guacamole.
You can also add red onion, drained black beans, finely diced red or yellow bell peppers, or green onions to the mix – depending on your mood and what is in your fridge. I freeze one pan and bake the other. The enchiladas will keep in the fridge 2-3 days before you bake them.