SOUTHWESTERN TURKEY CASSEROLE
A warm and delicious casserole that makes the most out of your left-overs.
Provided by Carrie Spencer
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
- Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 31.3 g, Cholesterol 74.2 mg, Fat 24.8 g, Fiber 3.6 g, Protein 22.5 g, SaturatedFat 12.1 g, Sodium 1021.5 mg, Sugar 2.2 g
ZIPPY TURKEY TORTILLA BAKE
This hearty casserole from Joy Maynard of St. Ignatius, Montana is so well seasoned your family won't realize it's good for them. It can be prepared ahead of time, then baked right before serving.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream.
Nutrition Facts : Calories 279 calories, Fat 4g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TURKEY TORTILLA CASSEROLE
Make and share this Turkey Tortilla Casserole recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine turkey, green chiles, broth, soup and onion.
- Cover bottom of a greased 9x13-inch pan with half the warmed tortillas. Spread half the turkey mixture over tortilla layer.
- Sprinkle half the cheese over top and repeat layers.
- Bake for 30 minutes, or until bubbly and heated through.
TORTILLA CASSEROLE WITH TURKEY
Steps:
- Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
- Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
- Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
- During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
TURKEY TORTILLA CASSEROLE
Kids didn't find this too spicy but everyone is a bit different. Of most importance - make sure EVERYTHING is premeasured out before you start cooking or you will be stressed.
Provided by Kim738
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat 3/4 tsp oil in a medium nonstick skillet over medium-high heat. Add turkey; sauté 1 minute. Add 3/4 tsp oregano, salt, 1/4 tsp cumin, pepper, and 2 cloves garlic; sauté 1 minute. Add 1/2 cup corn and onions,and sauté 1 minute.
- Spoon into a bowl; stir in chopped cilantro and set aside.
- Heat 1 1/2 tsps oil in skillet over medium heat. Add 1/4 tsp oregano, remaining 1/2 tsp cumin, and 1 clove garlic; saute 1 minute.
- Add flour, chili powder, and cinnamon; cook, stirring constantly with a wire whisk; 1 minute.
- Gradually add water and broth to mixture, and cook, stirring constantly with whisk, 5 minutes or until mixture is thickened and bubbly. Pour sauce into a bowl; cover and set aside.
- Brush remaining 1 tsp oil evenly over both sides of tortilla halves. Place a nonstick skillet over medium high heat until hot. Add 5 tortilla halves, and cook 30 seconds on each side or until softened. Remove from skillet; set aside and keep warm. Repeat procedure with remaining tortilla halves.
- Arrange 5 tortilla halves in an 8 inch square baking dish coated with cooking spray. Spread 1/3 cup sauce over tortillas, and top with turkey mixture. Spoon 2/3 cup sauce over turkey mixture; top with remaining 5 tortilla halves. Spread remaining 2/3 cup sauce over tortillas; top with cheese and remaining 1/4 cup corn.
- Bake at 450°F for 15 minutes or until bubbly. Cut into squares; serve with sour cream. If desired garnish with cilantro sprigs and tomato.
Nutrition Facts : Calories 313.8, Fat 10.1, SaturatedFat 2.5, Cholesterol 4.4, Sodium 849.5, Carbohydrate 44.4, Fiber 3.8, Sugar 3.1, Protein 12.5
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