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Use That Bird You Just Harvested To Make This Awesome Wild Turkey And Rice Enchilada Casserole!
Ingredients (Serves 4)
- 1 cup chicken broth
- 2 cans red enchilada sauce (18 to 20 oz. total)
- 2 tbsp. cornstarch
- 2 garlic cloves, minced
- 2 cups cooked and shredded turkey meat
- 1 can pinto beans, rinsed
- 2 cups cooked rice
- Salt and pepper to taste
- 1 cup mild cheddar or Monterey Jack cheese
- 1 cup crushed tortilla chips
Directions
- This is a great recipe for using up leftovers; you’ll need 2 cups of cooked rice and 2 cups of shredded turkey meat. If you don’t already have cooked rice and turkey meat, start by doing so. Our favorite way to cook wild turkey breasts is to sous vide them. Sous vide, or water bath cooking, is a foolproof, hands-off way to ensure tender, never-overcooked meat.
- Preheat oven to 375 degrees F.
- Whisk the chicken broth, enchilada sauce, cornstarch, and garlic together in a large saucepan. Cook over medium heat, whisking constantly, until thickened, for 2 to 3 minutes.
- Remove from heat and stir in the turkey meat, pinto beans, rice, and salt and pepper to taste. Pour mixture into a 2-quart baking dish. Sprinkle the cheese and tortilla chips over the top. Bake uncovered until bubbling and browned, about 20 minutes.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 5.
More Great Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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