Reviewed: May 13, 2004

A friend used to make this and when I lost touch with her I lost the recipe. I used a 10oz can of chicken, some shredded pepper jack in addition to the cheddar and left out the chilies. It was excellent!!! I'm so happy to have this dish again and I plan to make it often.

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Reviewer:

Jennifer

Reviewed: Apr. 1, 2004

My family really liked this recipe. I substituted flour tortillas, and it was just wonderful with the leftover turkey we had. It would be good with chickent, too!

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Reviewer:

JOYCE_NIELSEN

Reviewed: Feb. 10, 2004

I did what another reviewer said to do and put in jalapenos but I put in 4 oz. along with 4 oz. of green chilies. Needless to say, it was peppy. I would probably cut back on the jalapenos but not leave them out. Otherwise, I used corn tortillas and both cans of soup since I had to use a 9x13 pan. Are there 8x12's? It turned out fantastic. My husband had two helpings. So did I.

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Reviewer:

LOLMANSON

Cooking Level: Expert

Home Town: New Ulm, Minnesota, USA

Living In: Kasota, Minnesota, USA

Reviewed: Jan. 8, 2004

This is very similar to a recipe I make with ground beef, tomato soup, and salsa. I combined the ingredients (minus one can of soup)in a large skillet including the tortillas that I chopped into 1" squares. Put it all in a baking dish, topped with cheese and baked 20 min. My family likes this and I like that it is so easy!

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Reviewer:

RAMY813

Reviewed: Dec. 4, 2003

We really enjoyed this recipe. I didn't have turkey leftovers so used a box of the precooked diced chicken and substituted flour tortillas. We are big meat eaters and feel the recipe could double the amount called for. It was also quite saucy. Next time I will mix half the sauce with the chicken and make enchiladas. This is definitely a keeper.

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Reviewer:

LESIL

Cooking Level: Intermediate

Reviewed: Nov. 25, 2003

Last year my fiance made this several hours before baking. This year I made it immediately before baking. I also used a 4 oz can of jalapenos instead of chilies for more kick. The texture of the tortillas is better if you let the sauce soak in for a while before baking. Makes turkey leftovers taste not so leftover.

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Reviewer:

Amy Schmelzer

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

Reviewed: Dec. 4, 2002

Wonderful way to use leftover turkey. I added some garlic and cumin, but my husband requested chopped onion and jalapenos or Tabasco to make it a little hotter next time.

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Reviewer:

DTNYC

Home Town: Phoenix, Arizona, USA

Living In: Sacramento, California, USA

Reviewed: Dec. 3, 2002

This was good, but I only used one layer of tortilla strips, and I found it a little too liquid. Where the strips were doubled up I preferred the texture, but the tortillas did stay a bit dry. I like the idea of letting it sit overnight and then cooking it at dinner time. I bet it would be excellent with tortilla chips kinda crushed up in place of the plain corn tortillas. I also added a 4oz can of diced jalapenos for a little more of a kick. Flavor was great! You just can't beat sour cream and cheese!

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Reviewer:

LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

Reviewed: Dec. 1, 2002

This was pretty good. I substituted the corn tortillas with flour tortillas and would suggest adding jalapeno jack cheese instead of cheddar for some zip

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Reviewer:

MIKE8923

Reviewed: Nov. 30, 2002

Four of us had it and we all adored it, though these four never agree on anything foodwise! Good sign! It was just enough and was delicious. As with most recipes, I think adding more veggies would make it even better, but it was absolutely AWESOME as it was!

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