Reviewed: Nov. 24, 2007

Very yummy. I followed previous advice and made two 8x8 dishes with this recipe. I didn't measure exactly, but I probably used more like 3 cups of chopped turkey and about 10-12 ounces of cheese. I made it with the diced tomotoes/green chilis (instead of cream of mushroom soup) and a bit of cumin mixed in. I only had flour tortillas, but I think corn would be better- they get less mushy. It took about 40 minutes in my oven. Thanks for the recipe!

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luv2bake

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 6, 2007

I did an ingreident search with what I had on hand and this was the closest recipe (mine was made w/ chicken). I had to reduce the size by half because I only had 8 tortillas. Instead of opening two cans of soup(not knowing what I was going to do with two half full cans) I went with just cream of chicken soup. I added fresh cilantro to the soup mixture and made the dish in the morning. Reminded me of a mexican lasagna...very good!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Feb. 10, 2007

Wonderful recipe. I took suggestions and made two 8 in. pans. I cubed tortillas and used a can of green chile enchilada sauce instead of second can of soup. I would make it with chicken too.

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MBSAMUEL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Gravette, Arkansas, USA

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Reviewed: Jan. 14, 2007

This was a great recipe. I took the recommendations of others and made some changes by adding Rotel (drained), a little more cheese and a few less tortillas. This was very, very good. However, I think it would be even better with chicken rather than turkey. I will be making this again.

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GRETCHEN

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Reviewed: Jan. 3, 2007

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!

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 3, 2007

Terrific!!! Well received by my family!

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Ann

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Reviewed: Dec. 7, 2006

Using previous reviews, I made this recipe, plus added these changes: 1/2 can of each soup, 1 can Ro-Tel tomatoes with chiles, 3 C. turkey, 10 oz. cheese. Then I sauteed an onion and 2 chipotle chiles with 1 tsp adobo sauce. This recipe was very yummy, and a bit (just enough!) hot. Will make again. Lovin' it!

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Dec. 4, 2006

Very good but will modify next time by adding jalepenos. The green chilies weren't enough to give it a kick.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Nov. 27, 2006

Great recipe for leftover turkey. Easy to make. I will make this again.

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Linda B

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Reviewed: Nov. 25, 2006

Will be a traditional after Thanksgiving dish in our family. Easy and tasty. Only change I made was to add some chunky salsa to the sour cream / soup mixture and use more cheese.

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BODIE358

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Reviewed: Sep. 8, 2006

I really did make a ton of changes but this came out very tasty. I halved this recipe and used just one full can of cream of chicken soup. I sauted 6 or 7 mushrooms in a pan and added those to the layers of turkey and only used 4 chopped flour tortillas. I added some cumin to the soup and left out the peppers because I didn't have any, but this really did come out awesome. Really easy and really tasty. Thanks.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

Easy, not great but satisfying. Oddly addicting.

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LISAPERP

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 3, 2005

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!

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Dec. 3, 2005

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.

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COGRANDMA4

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Reviewed: Nov. 28, 2005

This is delicious! I followed other's suggestions and added a twist of my own... accidentally. I used flour tortillas because we're not crazy about the corn style, and tore into pieces rather than cutting into strips. I also added about 1-1/2 tsp. of chili powder to the soup mixture and didn't have green chili's, so used a can of Rotel, well drained. The recipe said to pour the soup mixture inside, but I reserved enough to lightly cover the top, after the turkey, then I layered with cheddar. The results are excellent... a nice kick without taking away the taste of the turkey. This has replaced our current "day after Thansgiving" favorite and I am sure will remain so for years to come. Thanks for sharing Carrie!

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SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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Reviewed: Nov. 26, 2005

Very easy to prepare. It was very good...it tastes just like the enchiladas I make! I used some of my leftover turkey. I made two 8x8 pans and put one in the freezer.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Aug. 14, 2005

my cooking used to always be McDonalds, until I discovered this web site. This was the first meal I made - My husband is impressed! I can't take any credit though - this was delicious and I will make it again. next time I will cut less corn tortillas, 16 was to many.

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Melindaah

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Reviewed: Jul. 7, 2005

This is very good but too rich. Next time I will substitute a can of green enchilada sauce for the cream of mushroom soup and sour cream. I used the meat - about 3 cups - from two rotisserie chickens and it made for a very tasty dish. I also used more cheese than what is called for.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: May 13, 2005

I used left over turkey that I had smoked. My husband and his friends loved it. I also added a can of corn to mixature. I would make again. I don't like turkey, but tasted it and it was good.

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MICHELLESS

Cooking Level: Expert

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: Mar. 26, 2005

I used a lot more turkey and cheese than called for and instead of using 2 cans of soup I used 1 10oz can of cream of mushroom/chicken soup and 10 oz of white corn and black bean salsa. It was yummy and easy to make.

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Rosemary

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Southwestern Turkey Casserole

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