Recipe by Carrie Spencer
"A warm and delicious casserole that makes the most out of your left-overs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (7 ounce) can
diced green chile peppers, drained
16 (6 inch)
corn tortillas, cut into strips
cooked turkey, diced
shredded Cheddar cheese
This was great and my family LOVED it! I did make a few of the suggested changes. I cut down on the number of corn tortillas to about 10/12 and I put a VERY thin layer of the sauce under the tortillas to keep them moist. I only used the Cream of Mushroom Soup and left out the Cream of Chicken. I used light sour cream. I added a can of Ro-tel (spelling?) tomatoes with chilis, I used more cheese (1/2 of which was Pepper Jack and 1/2 Chedder) and I added a small can of HOT chilis to the mix. I also increased the turkey to about 2 cups. I layered sauce, tortillas, turkey cheese, sauce tortillas, turkey and cheese. WE LOVED THIS!! Great EASY meal and what a great way to use up leftover turkey!
This was good, not great. I typically like my food spicier and more savory and this one was on the bland side of my tastes, but everyone else really liked it.
I'm typically not a fan of Cream of Mushroom casseroles. Mostly because they're lazy and unimaginative for the most part (and loaded full of sodium). However, given that this one is for turkey leftovers, simple is what you want. After all, you just got done cooking a Thanksgiving feast.
Things I might try next time: ground cumin, hotter peppers, chopped onion, and/or marinading the turkey before hand.
Notes: You "leftover Thanksgiving turkey" will affect the taste of this recipe. If you fry, smoke, or roast your turkey it will result in three flavor variations on this recipe. The same is true if you baste and rub your turkeys with herbs, those flavors will carry over to this casserole (and not all of those flavors are Southwestern friendly). So, the further away from simple roast turkey your turkey is, the more "off" this recipe will taste.
Three Stars: It is, after all, a Cream of Mushroom based casserole.
We love this recipe so much that we cooked a turkey just to have left-over meat for this recipe! I switch the corn for flour tortillas, and I chop them up into inch squares - it makes it easier to serve and eat. I also add about half of a medium onion chopped, and I am very generous with the cheese - I use a lot more than is called for. Also this recipe freezes very well - I usually make two 8x8" pans at once; we eat one and freeze one for later. When we are ready for this meal again, I simply pull out the frozen dish at noon and cook it in the evening for dinner. OUR FAVORITE!
I made so many changes to this recipe that I probably shouldn't rate it. First I used about 2-3 cups chopped turkey. I omitted the cream of mushroom soup and added one can of tomatoes with green chilies. Also added 1 tsp ground cumin and 1 tsp fajita seasoning and stirred the turkey, soup, chilies, tomatoes, sour cream, 1/3 cup chopped cilantro and spices together and let sit for about an hour in the refrigerator before assembling the casserole. I then layered it as directed. After baking I sprinkled with sliced green onions. I served this with salsa on the side as it wasn't spicy enough for my husband. We both liked it a lot after the changes. It's a really good and different way to use the leftover turkey.
I made a lot of changes--used 1 can of cream of mushroom soup, 1 can Rotel, 1 can green chili's, 1 can rinsed and drained black beans, and 1 can corn (I would have used cream corn if I had it), 1 packet spicy taco mix and cumin along with the other ingredients. I mixed it all together and then layered the tortillas, the mix and cheese and baked--VERY YUMMY! I will make this again with chicken.
This was very tasty! I omitted the tortillas altogether to make a low-carb version and it was still delicious. Only other change I made was only using a 4 oz can of green chilies. It tasted just like chicken enchiladas in sour cream sauce. Thanks for the great recipe, Carrie!
I added salsa to the mixture and made filling layers with tortillas layed flat like the bottom. I topped it off with another layer of tortillas. On top of the tortillas, i put a thin layer of sour cream, salsa, and topped with more cheese about 15 minutes before coming out of the oven. I can't tell you how many people complimented me at the party I took it to. Everyone wanted the recipe!
I followed the advice of other reviewers and used torn up flour tortillas (about 8 since that was all I had), used the Cream of Mushroom Soup and left out the Cream of Chicken, used light sour cream, added a can of Ro-tel tomatoes with chilis, added more cheese, added corn, added black beans, and finally added additional spices (cumin, chili powder, salt, and pepper) . We loved it and made 2 casseroles from it and I froze one to eat later. Thanks for the great recipe to use my leftover turkey!!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Turkey Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 223
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make this classic casserole starring leftover Thanksgiving turkey.
Turn leftover Thanksgiving turkey into deliciously different soup with some kick.
Tilapia filets star in this award-winning enchilada casserole.