'Adios, Turkey' Casserole

'Adios, Turkey' Casserole

midwestchef 132

"Need a dish to use the last of that Thanksgiving turkey? This spicy Southwest dish will fill the bill, and it's quick and easy as well. Your family won't even know it's leftovers."
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1 h 40 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
  2. Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
  3. Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil.
  4. Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.


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


  1. 20 Ratings

Most helpful positive review

Very good! Omitted the bell pepper and added 2 tsp or Cumin. Very good!

Most helpful critical review

This was pretty good! I would suggest sauteeing the onions first because I personally don't care for crunchy onions. Also wish I would have added more cheese throughout and on top. Overall, very...

Very good! Omitted the bell pepper and added 2 tsp or Cumin. Very good!

Made this exactly according to directions and it felt like something was missing -- added 1.5 cup of cooked rice and a total of 6 corn tortillas (cut into 1" squares) and it was much better. If ...

Very good. Brought this to an office luncheon and everyone enjoyed it. Made it with corn tortillas and fresh mushrooms.

We loved this. Substituted broken corn tortillas crispy from the oven instead of putting the flour tortillas in because that was what I had.

Not bad at all! I used frozen turkey leftovers that were a little dried out, and the dish came out moist and tasty! My 4 year old who hates turkey even ate some. :)

I just finished eating my 3rd helping of this. I did alter the recipe a bit to use up some leftover corn and mashed potatoes. I added about 1/2 cup whole kernel corn to the turkey mixture. After...

Oops! I made a couple of mistakes when I used a large can of tomatoes (20 oz - just not paying attention) and left over gravy instead of the cream of chicken soup (to avoid the unnecessary salt)...

I used 24 oz chicken. I used 1 3/4 cups of cheese instead of two cups. I omitted the mushrooms and used extra green pepper and onion instead. It was very good and filling. Thanks for the rec...

Delicious and just the right amount of "kick"! The only thing I did different was to use fresh mushrooms (I have a huge aversion to jarred mushrooms!) It was a big hit at my house. Thanks for th...