Leftover Turkey Breakfast Enchilada Casserole
This gluten-free leftover turkey breakfast enchilada casserole is a delicious way to use up leftover turkey or to make with rotisserie chicken!
Servings 6 servings
Calories 429kcal
Ingredients
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ chopped onion
- 1 cup red enchilada sauce
- 12 corn tortillas
- 12 eggs
- 2 cups shredded turkey or rotisserie chicken
- 1 cup shredded cheese Mexican blend or cheddar
- garnish with ¼ cup green onions and ¼ cup cilantro optional guac/ avocado
Instructions
- preheat oven to 375F.
- Chop peppers and onions and add to a bowl.
- Add ⅓ cup red enchilada sauce to the bottom of a 8 x 8 (2 quart) baking dish.
- Add layer of corn tortillas.
- Add ½ of the pepper onion mix.
- Add 1 cup turkey or chicken.
- Beat 6 eggs in a separate bowl and pour on top of the turkey.
- Add another layer of corn tortillas.
- Add ⅓ cup red enchilada sauce.
- Repeat steps 5 -9
- Add cheese on top.
- Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 40 minutes, or until eggs are set. (To check if the eggs are set, use a knife to cut into the center, nothing should be runny.)
- Garnish and serve.
Notes
I'm always looking for ways to use up leftover turkey! But if it's not that time of year, feel free to use rotisserie chicken.
Nutrition
Calories: 429kcal | Carbohydrates: 30g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 377mg | Sodium: 648mg | Potassium: 420mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1600IU | Vitamin C: 42.7mg | Calcium: 195mg | Iron: 3.2mg