Happy New Year!
I hope you all had a wonderful holiday season, and stuffed your faces with as much delicious food as possible! I know I sure did. If you’re anything like me, then you probably had lots of leftovers after Christmas dinner. I spent the holidays with my Mom, and she decided send me home with all the turkey leftovers! This Mexican Turkey Enchilada Casserole takes turkey to a whole different level of goodness…
I’ve been getting a little bored with just doing the turkey, veggies and potatoes thing, so I decided to change things up a bit. I’ve had turkey casserole on my mind, but it seems that many of the turkey casserole recipes out there do not contain many healthy ingredients. I was feeling inspired by one of my favourite food bloggers, Half Baked Harvest, and decided to put a spin on her One-Pot Cheesy Turkey Tamale. Instead of using polenta in the recipe, I used leftover mashed potatoes and turned the recipe into a full-on Mexican dish with the extra enchilada sauce, instead of turkey gravy.
This dish is so comforting and is so ridiculously easy to make. It’s a great way to use up those turkey leftovers! I love that this dish has black beans in it to add some extra plant-based protein. I also used a little less cheese then what the original recipe called for since I am feeling pretty cheesed out after Christmas. Is it just me, or did it seem like everyone was creating cheese boards this year for their Christmas gatherings? So. much. cheese!
Also, I apologize in advance for the quality of these photos. I had to use my IPhone to take them because I forgot that my camera battery was dead. Doh! Pictures don’t quite do the dish justice anyhow. It’s a-m-a-z-i-n-g and you should try it! It does have a bit of a spicy kick to it because of the cayenne, but you can always use less or opt out of using it altogether, and I am sure it will still taste wonderful.
I realize that I haven’t made any posts in the last few months and I apologize for that. I am really hoping that will change in 2018. Last year was my hardest year yet, as I was grieving the loss of my father. I am still grieving, but I am doing better each day and I am hoping I will be able to muster up more motivation this year to make this blog a beautiful place, filled with a library of healthy and nourishing recipes. I want to take a moment to express my gratitude to all the people who have visited my blog from all corners of the globe. It makes my heart sing to know that there are people out there, all over the world, who might enjoy my recipes. Thank you!
Mexican Turkey Enchilada Skillet Casserole
Mashed Potatoes (You can use your Christmas leftovers for this or make your own)
- 3 lbs yukon gold potatoes, peeled and chopped (you could also use sweet potato as well)
- 1/2 cup extra virgin olive oil
- 1/2 cup whole milk, plus more if needed
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 2 cups leftover shredded turkey
- 2 cups enchilada sauce
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1/2 tsp cayenne, or less
- 1 red bell pepper, diced
- 1 1/2 cups of cooked black beans, drained and rinsed (if using canned)
- 2 oz shredded cheddar cheese
- Preheat oven to 375 degrees.2. Start by making the mashed potato mixture if you do not have mashed potato leftovers. Boil peeled and chopped potatoes on high in a pot with water. Boil for 10-15 minutes until soft.3. One potatoes are soft, drain the water from the potatoes using a strainer and then place potatoes back into the pot on low heat. With a potato masher, start mashing the potatoes. Add in 1/2 cup of extra virgin olive oil and then continue mashing. 4. After the extra virgin olive oil is thoroughly combined, add in the 1/2 cup of whole milk and then mash until creamy.5. Add in sea salt, ground black pepper and smoked paprika.6. Remove mashed potatoes from heat and layer the mixture evenly into a cast iron skillet. Set aside.7. To make the turkey mixture, combine 2 cups of shredded turkey, chili powder, smoked paprika, coriander, sea salt, ground black pepper and cayenne into a large mixing bowl.8. Once combined, add in the enchilada sauce and ensure the turkey is completely coated in sauce.9. Add in the diced red bell pepper and 1 1/2 cups of cooked black beans. Stir and combine.10. Once the turkey mixture is completed, layer it on top of the mashed potato mixture in the skillet.11. Finish it off with a layer of shredded cheddar cheese.12. Place in 375 degree oven for 25-30 minutes.13. Once out of the oven, garnish with cilantro, diced avocado, or salsa.