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Southwestern Turkey Bake

 Southwestern Turkey Bake
“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
12 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 piece equals 500 calories, 28 g fat (13 g saturated fat), 106 mg cholesterol, 756 mg sodium,

2 of 2

Southwestern Turkey Bake (continued)

Nutritional Facts: 28 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer