Southwestern Turkey Casserole

Southwestern Turkey Casserole

121

"A warm and delicious casserole that makes the most out of your left-overs."
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Ingredients

servings 434 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

121
  1. 142 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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 t...

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...

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 gre...

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), ...

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 j...

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 so...

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 ...

I was given this recipe by a friend. For the 3 of us I cut it in half. I use half as much milk as the soups and add cumin. Let it sit 5 mins before serving - this firms it up perfectly. My fam...

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 c...