I was inspired by my daughter to make turkey enchilada’s from my leftover Thanksgiving turkey. The picture does not even begin to do this justice.
- corn tortillas
- chopped turkey
- chopped onions
- shredded cheese
- enchilada sauce
Layer corn tortilla’s in bottom of the pan. Layer turkey, onions, and enchilada sauce. Top with cheese. Add another layer of corn tortilla’s, turkey, onions, sauce, and cheese. Add as many layers as you want. Top with a final layer of tortilla’s, sauce, and cheese. Bake in solar oven until thoroughly heated and cheese is melted. (Mine took 2 hours in the GSO. The oven temp was about 300 degrees even though the sun is low and hazy and it is a balmy 72 degrees outside.)
I plan to serve this with bean tostado’s and a salad.