Turkey-Chile Casserole

"This is an old favorite of ours. I use it for ladies' luncheons, and family meals or family gatherings. Very useful and versatile. It is good made with leftover Thanksgiving turkey or with poached or deli chicken meat. I usually like to add a larger can of diced green chilies (7 ounces). I do not butter my tortillas in order to lower the fat content and the resuts are just as satisfactory. However that step was part of the original recipe so I have left it in, listing it as optional. The recipe came from BH&G."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
45mins
Ingredients:
8
Serves:
12-16
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ingredients

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directions

  • Preheat oven to 400 degrees. Combine turkey (or chicken) meat, chilies, onion, and soup.
  • If desired, spread tortillas with butter. Cut each tortilla in half and arrange 6 halves over bottom of a 13- x 9-inch baking dish.
  • Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Reapeat layers of tortillas, turkey, and cheese two more times. Carefully pour the chicken broth over all.
  • Cover and bake for 25-30 minutes or until heated throughout and bubbly. Remove from oven and let stand 5 minutes.
  • Cut in squares with sharp knife and use a spatula to remove each serving.

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Reviews

  1. There are many versions of this wonderful dish. I was intrigued by pouring the water over all. This produced a very creamy casserole. My serving yield was more on the lines of 6 to 8 instead of the 12 indicated. Served this was a green salad for a complete meal. Made and enjoyed for *Diabetic Awareness Tag*
     
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