Turkey Tortellini Mexican Casserole

After the holidays I always save a little turkey in the freezer to use at a later date. Since the only time I cook a turkey breast is during the holidays I like to have some at various time through out the year. 

This time I used the turkey in a Mexican flavored casserole with tortellini. This casserole is not only easy and delicious, but a flavorful way to use up leftover turkey. Although since I found this casserole so flavorful and delicious I would be consider cooking a turkey breast other than at the holidays, just so I could have this casserole again without having to wait so long.

Turkey Tortellini Mexican Casserole

Ingredients:

• 12 ounces tortellini
• 15 ounces black beans, drained and rinsed
• 2 cups grape tomatoes, halved
• 2 tablespoons dried cilantro
• 1 teaspoon ground cumin
• 20 ounces enchilada sauce
• 2 cups cooked and chopped turkey breast
• 1/2 cup sliced green onions
• 2.25 ounces sliced black olives
• 1 cup shredded Mexican Cheese

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 baking dish with cooking spray.
2. Cook the tortellini according to the package directions and drain.
3. In a medium bowl combine the beans, tomatoes ,cilantro and cumin.
4. Spread 1/2 cup of the enchilada sauce in the prepared baking dish. Spread half of the tortellini over the sauce. Top with half of the bean and tomato mixture, half of the turkey, half of the olives and half of the onions. Pour 1/2 cup enchilada sauce over top. Spread the remaining tortellini over the sauce. Then top with the remaining bean and tomato mixture, the remaining turkey, the remaining olives and the remaining onions. Top with the remaining enchilada sauce and all of the cheese.
5. Bake uncovered for 30 minutes or until everything is thoroughly heated. Let stand for 15 minutes before serving.

Enjoy!!!