Southwestern Turkey Casserole recipe

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Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chile peppers, drained
1 cup sour cream
16 (6 inch) corn tortillas, cut into strips
10 ounces cooked turkey, diced
8 ounces shredded Cheddar cheese

Nutrition Info

433.8 calories
carbohydrate: 31.3 g
cholesterol: 74.2 mg
fat: 24.8 g
fiber: 3.6 g
protein: 22.5 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1021.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.

  3. Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

Recipe Yield

6 to 8 servings

Recipe Note

A warm and delicious casserole that makes the most out of your left-overs.

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