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Southwestern Turkey Casserole

 Southwestern Turkey Casserole
Substantial and comforting, this tasty dish from Mary Jo Ficklin of Mesa, Arizona is a great way to use up leftover turkey. The green chilies and tortillas give this casserole its Southwestern flair.
2 ServingsPrep: 15 min. Bake: 20 min.


  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/4 cup sour cream
  • 1/4 cup chopped onion
  • 1/4 cup canned chopped green chilies
  • 3 corn tortillas (6 inches), cut into 1-inch pieces
  • 1 cup cubed cooked turkey
  • 1/4 cup shredded cheddar cheese


  • In a small saucepan, combine the first six ingredients. Cook over
  • medium heat for 3-5 minutes or until heated through, stirring
  • occasionally.
  • Pour half of the turkey mixture into a 3-cup baking dish coated with
  • cooking spray. Sprinkle with half of the cheese. Top with remaining
  • turkey mixture and cheese.
  • Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
  • Yield: 2 servings.
Nutritional Facts: 1 cup (prepared with reduced-fat reduced-sodium soup, reduced-fat sour cream and reduced-fat cheese) equals 400 calories, 14 g fat (8 g saturated fat), 90 mg cholesterol, 762 mg sodium, 32 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Southwestern Turkey Casserole (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer