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Fall Enchilada Casserole with Turkey & Sweet Potatoes

Scale

Ingredients

Instructions

  1. Preheat your oven to 350°F
  2. Place a small pan on the stove over medium-high heat and add the butter.
  3. When the butter is melted, add the flour and whisk until smooth.
  4. Allow the mixture to cook for about 60 seconds, whisking constantly.
  5. Slowly pour in the chicken broth, whisking constantly.
  6. Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
  7. Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
  8. Remove the pan from the heat, and whisk in the sour cream.
  9. Taste the sauce, and adjust the salt and pepper to your liking.
  10. Spray a 2.75-quart baking dish with nonstick cooking spray.
  11. Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
  12. Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
  13. Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
  14. For the top layer, make the final layer of tortillas.
  15. Spread about 1 cup of the sauce over the top, making sure they are completely covered.
  16. Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
  17. Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
  18. Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
  19. Pour any extra sauce into a serving dish to serve alongside.