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*This post is sponsored by Jennie-O but all opinions are my own.*
Winter is in full swing and it is COLD! I love cooking up a hot casserole that will warm your insides. This Turkey Mexican Casserole is my husbands new favorite because it is made with delicious turkey meat.
I picked up one of these Jennie-OBone-In Turkey Breast from the grocery store. My favorite part about this turkey breast is that you can have it go from the freezer straight into the oven (no thawing needed). It is cooked in an oven safe bag that makes the meat SO tender and delicious.
Now you can make this Bone-In Turkey Breast and eat it with some veggies, and potatoes but sometimes I like to change things up a little bit. Putting turkey into casseroles is one
Heat oven to 350°F. Spray 9 X 13 pan with cooking spray.
In your bowl, stir together beans, tomatoes, cilantro and cumin.
Spread 1/2 cup of the enchilada sauce in baking dish. Arrange half of the tortellini over sauce. Top with half of the bean mixture, half of the turkey, half of the olives and half of the onions; pour 1/2 cup enchilada sauce over top.
Top with remaining enchilada sauce and the cheese.
Bake uncovered 30 minutes or until thoroughly heated and is lightly browned. Let stand 15 minutes before serving.