Smokey Turkey Enchilada Casserole

Hey Friends! Hope everyone had an amazing Thanksgiving, with all the turkey you could handle. My husband informed me the other day that turkey is his least favorite meat and requested that it never be made again. So hence, I had to get creative with the leftover turkey meat. This was a super quick and easy meal that tasted ah-mazing.

I used smoked turkey for this dish because...Texas. Whatever leftover turkey you have will suffice. Chicken or beef would be great too. The smoked paprika and smoked cheese also add a great depth of flavor, but regular options for these could be subbed out as well. I If you like to make your own enchilada sauce, go for it! I used the organic whole foods brand because I like to make things easy on myself sometimes.

I also use white basmati rice from India because it is the healthiest rice for you(per my sweet friend, the Christian Nutritionist), but feel free to sub that out as well for what you have.

Enjoy!

Ingredients:

1 cup white basmati rice

Leftover turkey, shredded

1 onion, chopped

1 zucchini, chopped

1 jar enchilada sauce

1 can black beans

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 cup shredded cheese (I used smoked cheddar and pepperjack)

Sea salt and cracked pepper to taste

Olive oil for sauteeing

Toppings: Jalapenos, Avocado, Sour Cream

Instructions:

1. Prepare rice per package directions. Cover and set aside.

2. While rice is cooking, saute onion and zucchini (seasoned with salt and pepper) in olive oil until softened.

3. Add shredded turkey, enchilada sauce, black beans. Season with paprika, garlic, sea salt, and cracked pepper. Simmer on low about 10 mins.

4. Layer rice with enchilada sauce in a 9x9 casserole dish. Tope with shredded cheese and broil on high about 5 mins or until cheese is bubbly.

5. Top with all the things.