Ok, do you still have lots of leftover turkey? I do! I came home at 4:30 today with no idea what to make, so I took a look at the fridge....and this is what I came up with. This is richer than most of the food I make, but it was great...you have to live a little!!
Turkey sour cream enchilada casserole (I swear it was sooooooooo good!!!)
2 cups shredded turkey
12 corn tortillas, quartered
4 tablespoons butter
1/2 of a medium onion, finely diced
2 large cloves garlic, minced
1 or 2 jalapenos, finely diced
1/4 cup flour
2 cups chicken stock
3 roma tomatoes, chopped
1/2 bag of fresh baby spinach
1 cup lowfat sour cream
1 cup grated cheddar jack cheese
In a large saucepan, melt butter and saute onion, garlic and jalapeno until soft and lightly golden. Add flour and cook for 1 minute. Add chicken stock and whisk to smooth any lumps. Bring sauce to a simmer, and add the tomatoes and spinach, cooking for 5 minutes or until the spinach is wilted. Reduce the heat and stir in the sour cream. Remove from the flame and set aside.
In a large casserole dish, add about 1/2 of the sauce. Then layer 1/2 of the tortilla pieces in an overlapping pattern. Top with half of the turkey, half of the cheese and half of the remaining sauce. Repeat the layers. Place into a 350 degree oven for 45 minutes. Let it rest for 5 to 10 minutes before serving. Makes 6 to 8 servings.