Turkey, sweet potato casserole, green bean casserole, rolls, gravy… oh my, so many leftovers to enjoy.
I am not complaining though, I love leftovers.
Now getting Jake to enjoy them as much as I do, is a different story. Although with each meal, he is making progress.
Last night however, we both agreed making turkey sandwiches and heating up all the fixin’s was getting a little tiring and it was time for a change.
So I decided to make a little change to my chicken enchiladas.
Spoon Bread Turkey Enchilada Casserole
The poor lighting in my dark kitchen didn’t do this picture any justice, but trust me, this casserole is SO good!
Spoon Bread Ingredients
(slightly adapted from Noblepig)
- 1 1/2 cups cornbread mix
- One can creamed corn
- One can kernel corn, drained
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- One can enchilada sauce
- One can cream of chicken soup
- 2 cups turkey, chopped
- Three green onions, chopped
- 1/4 cup jalapenos, chopped
Pre-heat oven to 375 degrees.
In a large bowl, combine ingredients for spoon bread together. Set aside.
In a large bowl, combine enchilada filling ingredients together. Set aside.
Grease an 8 x 11.5 pan. Pour a thin layer of the spoon bread mix into the bottom of the pan.
Pour the enchilada filling over the layer of spoon bread mix. It is okay if they appear to mix together.
Pour the remaining spoon bread mix on top of enchilada filling.
Bake casserole in oven for 40-45 minutes or until top layer reaches a light golden brown. You do not want the casserole to have any jiggle to it.
Let the casserole sit for at least five minutes after taking out of the oven.
Spoon on to your plate and serve with your favorite toppings of salsa, hot sauce, cheese, or sour cream!
This dish was a big hit with Jake and I! We both gave it a rating of 7 and will definitely make it again!
What creative meals have you come up with for your Thanksgiving leftovers?