Rating: 4.58 stars
40 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers.

Recipe Summary test

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.

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  • Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.

  • Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.

  • Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.

Nutrition Facts

421 calories; protein 35.1g; carbohydrates 21.1g; fat 21.7g; cholesterol 101.2mg; sodium 1031.7mg. Full Nutrition
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