[Notforprophet]

Notforprophet's Insane Turkey Enchilada Casserole

2 T Butter

1/2 lb. Cooked Turkey, Shredded

1/2 small onion, diced

6 - 8 Jalapeno chiles, diced (deveined and deseeded)

2 habanero chiles, diced (deveined and deseeded)

1/2 cup Half and Half Salt, to taste

Coarse ground black pepper, to taste

1/4 t garlic salt

lg pinch oregano

1/2 t paprika

3 cups Jack cheese, shredded

12 - 20 Corn tortillas, quartered

2/3 cup Cheddar cheese, shredded

1/2 cup sliced pitted black olives (for garnish)

In a skillet, melt butter and briefly saute turkey. Add onion and diced chiles, cook for a few minutes. Cover and set aside.

In a saucepan, heat Half and Half, stir in seasonings, bring to a slow boil. Add turkey and chiles mixture, blend thoroughly, cover and simmer for a few minutes.

Preheat oven to 350F. Lightly grease a 2 Qt casserole dish and line with corn tortilla quarters. Add a portion of the turkey mixture, sprinkle with Jack cheese. Lay down another layer of corn tortilla quarters, repeat this process until all the turkey mixture has been used up. Put a final layer of tortillas quarters on top, sprinkle with the cheddar cheese.

Bake for 35 - 40 minutes. Garnish with olives, return to over for 5 more minutes. Serve warm.

[xJones]

That is a wonderful recipe, I'll try it, but you ought to warn people about habaneros, the poor man's chemotherapy. Those lil' darlings act as a neutron bomb to your inward-most parts. Your giblets will make their own gravy. :D

[carlo3b]

Notforprophet's Insane Turkey Enchilada Casserole

Yummmmmmmmmmmy!!

Nutty Turkey Casserole

• 8 cup  turkey, cooked & cubed
• 1/2 teaspoon poultry seasoning
• 8 teaspoon real butter, (not margarine)
• 4 ea. cloves garlic, minced you really can't sub dry garlic
• 2 teaspoon scallions, chopped
• 6 teaspoon brandy, drink the good booze, this should be the cheap stuff... LOL
• 1 cup  white wine, nothing fancy, it cooks off anyway
• 2 teaspoon tomato paste( I understand, what in the H#ll are you going to do with the rest of that tiny can..I dunno..ha!)
• 6 teaspoon whole wheat flour, (all purpose is OK)
• 1 cup  mushrooms, chopped
• 2 cup  turkey broth, (chicken broth will be fine)
• 1 lb pecans, chopped (can sub walnuts, but they are a bit dry)
• 1 1/2 cup  sour cream
• 1/2 cup fresh parsley, chopped

1) In skillet, melt 1/2 of the butter (4 ts) and brown the turkey; place the turkey in ovenproof casserole with lid.
2) In same skillet, sauté garlic and scallions.
3) Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
4) Add chopped mushrooms and broth.
5) Pour sauce over turkey in casserole. Add pecans.
6) Bake covered at 350 degrees F., for 35 to 40 minutes or until turkey is tender.
7) Remove from oven. Spoon about 2 cups turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
8) Return to oven and bake covered about 10 minutes.
Sprinkle with parsley and serve.
Serves 6.