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Southwestern Turkey Bake Recipe

Southwestern Turkey Bake Recipe photo by Taste of Home

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“I make this as a way to get my nieces and husband to eat their vegetables.” This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York

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Southwestern Turkey Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

2 large onions, chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons butter
6 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded Monterey Jack cheese
1 package (12-1/2 ounces) nacho tortilla chips, crushed
4 green onions, sliced

Directions

In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in the turkey, soup, sour cream and spinach. In a greased 13-in. x 9-in. baking dish, layer half of the turkey mixture, cheese and tortilla chips. Repeat layers.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Sprinkle with green onions. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 500 calories, 28 g fat (13 g saturated fat), 106 mg cholesterol, 756 mg sodium, 28 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Southwest Turkey Casserole in Simple & Delicious October/November 2010, p57

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Southwestern Turkey Bake

Southwestern Turkey Bake

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Reviewed on Nov. 08, 2011 by Rhea10

For some reason mine ended up pretty soupy... It tasted fine, just an off texture. I don't know why though! If anyone has any ideas or had a similar experience...let me know what makes it work better!

Reviewed on Oct. 23, 2011 by lilstump

I used chicken instead of turkey, my kids loved it!!! I will make this again.

Reviewed on Mar. 10, 2011 by redcow

Made this today for the second time. I used broccoli instead of spinach. I freeze my own broccoli so had it on hand. I made this in two casserole today and gave one to a friend. She really liked it and wanted the recipe!!!! A keeper for my family.