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A quick and easy Mexican bake filled with veggies and flavor!
Preheat oven to 400 F.
Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil. When it’s hot, add the zucchini, yellow squash and mushrooms and saute them in the oil for about 4 minutes or until everything is just done. Drain the veggies and set them in a large bowl.
Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through. Drain off any grease and add the meat to the veggies. Season with the salt and pepper, add the yogurt and stir it all together.
Spray an 8×8 pan with nonstick spray. Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas. Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the remaining enchilada sauce. Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce. One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese.
Bake at 400 F for 20-25 minutes until bubbly and the cheese is golden brown. Let them cool for 10 minutes before serving.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!