Tuesday, February 8, 2011

Southwestern Turkey Casserole

Southwestern Turkey Casserole

10 ounces cooked diced turkey.
16 (6in) corn tortillas, cut into strips.
1 can condensed cream of chicken soup.
1 can condensed cream of mushroom soup.
1 can diced green chillies, drained.
8 ounces shredded cheddar cheese.
1 cup sour cream.
Preheat oven to 350.
In a mixing bowl, combine chicken soup, mushroom soup, chilies, and sour cream.
Line the bottom of a greased 8x12 baking pan with 1/2 corn tortillas.

follow with 1/2 turkey.
Then 1/2 soup mixture.
Sprinkle with 1/2 cheese.
Repeat layers and top with remaining cheese.
Bake 30-45 minutes until heated through.
Now we used fat free sour cream and fat free shredded cheese. If you use the fat free cheese. wait until heated through and put cheese on top for the last 10 minutes.

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