Southwestern Turkey Casserole Recipe

4.5 4 5
Southwestern Turkey Casserole Recipe
Southwestern Turkey Casserole Recipe photo by Taste of Home
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Southwestern Turkey Casserole Recipe

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4.5 4 5
Publisher Photo
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.
Recommended: The 13x9 Thanksgiving
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Southwestern Turkey Casserole in Cooking for 2 Winter 2008, p55

Nutritional Facts

1 cup: 400 calories, 14g fat (8g saturated fat), 90mg cholesterol, 762mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 33g protein.

  • 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
  1. In a small saucepan, combine the first six ingredients. Cook over medium heat for 3-5 minutes or until heated through, stirring occasionally.
  2. 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.
  3. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
Originally published as Southwestern Turkey Casserole in Cooking for 2 Winter 2008, p55

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rhiler User ID: 2066529 145130
Reviewed Mar. 25, 2010

"I made the recipe exactly as-is. It was convenient because it used up a bunch of leftovers I had on hand. I found it to be very bland however, and wouldn't make it again without changing it up."

MY REVIEW
milette User ID: 4556946 160264
Reviewed Dec. 9, 2009

"I made this with left over cornish hens and my kids gobbled it up! Didn't realize it was 2 servings so will double from now on. I didn't have green chilies but plenty of salsa on hand so I put it in and it was awesome. I will try with chicken or even tuna."

MY REVIEW
janmtimb User ID: 4515938 73753
Reviewed Dec. 5, 2009

"This is the best recipe even with leftovers. I would highly recommed with tostito's as a side dip. Delicious !!"

MY REVIEW
JoyDFerguson User ID: 4178999 99347
Reviewed Jun. 14, 2009

"We just love this recipe. Hubby actually requests it. I admit I have changed it up a little. I use leftover chicken instead of turkey, I have used leftover homesalsa instead of the green chilies and onion (the best so far), I have also used a can of drained Rotel tomatoes instead of the green chilies and onion. Tonight it is leftover chicken and a jar of drained salsa. Can't wait.

J Ferguson from Texas"

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