Ya’ll, if you love mexican food as much as we do you just HAVE to try this Slow Cooker Santa Fe Turkey Enchilada Casserole! Long name but delicious recipe, trust me! I made this using left over Christmas turkey that I made in the slow cooker and shredded and froze since we couldn’t eat it all but if you don’t have any turkey on hand just use shredded chicken. Using cooked and shredded rotisserie chicken would make this recipe super simple and easy!
I used my casserole Crockpot slow cooker for this Slow Cooker Santa Fe Turkey Enchilada Casserole but you can always use a regular round or oval slow cooker. You could even put this in a 9×13 sized casserole dish and bake it if you don’t want to slow cook it.
Start off by grabbing a large mixing bowl and adding in all of your ingredients for the innards of the Slow Cooker Santa Fe Turkey Enchilada Casserole.
Open one 10.5 oz can of diced tomatoes and green chilies and pour into a large mixing bowl. Don’t drain the can, you want the juice too!
Now open one 10.5 oz can of black beans, drain, and rinse under cold water.
Pour the black beans into a large mixing bowl.
Toss in 1/2 cup of whole kernel corn into the large mixing bowl. I had frozen corn so that’s what I used, but canned corn will work just fine as long as you drain it first.
Now toss in 1/2 cup of diced tomatoes. I didn’t drain these.
Time to add in 1/2 cup of chili beans. You don’t want to drain these, the chili sauce give these beans a great flavor and you want that flavor in your Slow Cooker Santa Fe Turkey Enchilada Casserole.
Now that all of the vegetables have been added, add in 1 cup of plain, nonfat Greek yogurt.
Now add in 10.5 oz fat free cream of mushroom soup.
Add in 2 cups of shredded and cooked turkey or chicken, whichever you’re using. I used cooked and shredded turkey breast.
Now that nearly all of your ingredients for the Slow Cooker Santa Fe Turkey Enchilada Casserole, start stirring!
Stir this mixture until all ingredients are well combined and then add in 2 teaspoons of low sodium taco seasoning.
Stir the taco seasoning into the Slow Cooker Santa Fe Turkey Enchilada Casserole mixture.
Now that your mixture is ready to go, spray your slow cooker insert or a casserole dish with nonstick cooking spray.
Once the casserole dish or slow cooker insert is prepared, remove 7 corn tortillas from the packaging and tear in half, placing the halves into the bottom of the casserole insert, overlapping them so that none of the bottom of the insert shows.
After placing the corn tortillas into the slow cooker, spoon and spread 1/3 of the chicken and vegetable mixture on top of the shells.
Once you have spread the turkey and veggie mixture out over the tortillas, sprinkle 1/3 of the shredded cheese over the mixture.
Now continue repeating the layers, ending with tortillas with cheese on top.
Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.
Once the Slow Cooker Santa Fe Turkey Enchilada Casserole is finished cooking, remove the lid and allow to cool slightly before serving.
Once the Slow Cooker Santa Fe Turkey Enchilada Casserole is finished cooking, it’s time to dig in and enjoy!
This Slow Cooker Santa Fe Turkey Enchilada Casserole looks good enough to eat! I hope you all enjoy this one as much as we did. It’s such a perfect way to use some of that leftover Christmas turkey and reduce food waste all while offering your family a delicious, healthful meal.
Thank you for following along with me today as I cooked in my kitchen.
Happy New Year!
Slow Cooker Santa Fe Turkey Enchilada Casserole
A delicious, savory casserole that cooks effortlessly in the slow cooker.
- 2 cups cooked, shredded turkey breast or chicken
- 10.5 oz black beans drained and rinsed
- 5.25 oz chili beans
- 5.25 oz diced tomatoes with green chilies
- 5.25 oz diced tomatoes
- 1/2 cup whole kernel corn drained
- 1 cup plain nonfat Greek yogurt
- 10.5 oz fat free cream of mushroom soup
- 2 tsp low sodium taco seasoning
- 1/2 cup shredded low fat mozzarella cheese
- 1/2 cup shredded fat free cheddar cheese
- 21 corn tortillas
Combine first 9 ingredients in a large mixing bowl and stir well to combine.
Spray a slow cooker insert with nonstick cooking spray.
Take 7 tortillas, tear them in half, and place them in the bottom of the casserole insert, overlapping them so that no part of the casserole dish shows.
Spoon 1/3 of the chicken and veggie mixture onto the top of the tortillas and spread out evenly.
Sprinkle 1/3 of the cheese onto the top of the chicken and veggie mixture, and then place 7 more tortillas that have been torn in half on top of the layer already in the slow cooker.
Continue layering the casserole in this way, ending with corn tortillas and then cheese on top.
Place the lid on the slow cooker and cook on high 4 hours or low 6 hours.
Once cooked, remove lid, allow casserole to cool slightly, and enjoy!
Assemble the casserole in a disposable, 9x13 tin pan according to recipe directions but DO NOT cook the casserole.
Cover the top of the tin pan tightly with foil and write the name of the dish along with the date it was assembled on the top of the foil.
No need to thaw before cooking, simply remove the foil covering the pan and place the casserole in a preheated oven and bake according to recipe instructions, adding 15-20 minutes to the cook time.
Recipe comes to 3 Freestyle Smart Points for 1 square serving. Yields 12 squares.
Shared at Whatcha Crockin’
Shared at Meal Plan Monday
Shared at Weekend Potluck
Also shared at Full Plate Thursday
View at Foodie Friday
Shared at What’s for Dinner
Also view this recipe here: Turkey Leftovers