Made with leftover holiday roast turkey and canned green enchilada sauce infused with Better Than Bouillon® Roasted Turkey Base, this simple casserole is the perfect post-holiday meal.
Recipe tags: turkey base, moderate difficulty, holiday, chicken, casserole
| 2 cups | green enchilada sauce |
| 2 tbsp | Better Than Bouillon® Turkey Base |
| 1½ cups | shredded leftover turkey |
| 1 cup | leftover mashed sweet potatoes |
| 2 cups | shredded Mexican cheese blend, divided |
| 10 corn | corn tortillas |
| ⅓ cup | crumbled feta cheese |
| 4 | green onions, thinly sliced |
Preheat oven to 425°F. Grease 13- x 9-inch baking dish. Stir together green enchilada sauce and Roasted Turkey Base until blended; spread half of the mixture into prepared baking dish. Set aside.
Mix together turkey and mashed sweet potatoes until combined. Sprinkle 2 tbsp Mexican cheese blend down along center of each tortilla; top with 3 tbsp of turkey mixture. Roll up tightly; place seam side down in prepared baking dish. Top with remaining enchilada sauce mixture and sprinkle with remaining Mexican cheese blend and feta cheese.
Bake, uncovered, for 18 to 20 minutes or until tortillas are lightly browned and filling is heated through. Sprinkle with green onions.
Substitute red enchilada sauce for green enchilada sauce if desired.