Recipe by Pam Anderson
"Make the most out of your leftover turkey with this easy Southwest casserole."
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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 chiles, drained
16 (6 inch)
corn tortillas, cut into strips
cooked turkey, shredded
shredded Cheddar cheese
Very good and easy to make. I scaled to serve 2 and made a few changes: added garlic powder, chili powder and cumin. Also added a few splashes of hot sauce. Increased the amount of chilis (used a whole 4 oz can) - good base recipe, easy to modify to your tastes. Thanks for sharing!
I used flour tortillas instead of corn tortillas, and it still turned out great. My family raved about the recipe!
This was most excellent.
I had some leftover turkey so I used this recipe. I only used 1 can of Cream of Chicken soup & omitted the salsa and sour cream in the mixture. It was excellent, and my family said it tastes like enchiladas. Topped with sour cream and it was great.
This turned out ok...I used mild salsa for the kids, and lowfat cream soups and sour cream and I think it would have been too rich otherwise. Not spicy enough for me, and I didn't care for the flavor of the turkey with everything else, but my daughters' 3 teenage male friends who happened to be over ate seconds. Next time I have turkey leftovers, I'll do the Busy Night Turkey Taco soup on the site which I like much better.
This is a favorite in our house. I now make this dish regularly with either chicken or turkey meat. I now combine chopped green onion & cilantro with meat and I add a dash of cumin and chili powder to the soup/sour cream/salsa mixture. Then I layer as directed, pile on extra cheese & bake as directed. It's easy to make in advance & bake when ready...perfect for bringing dinner to a sick friend. Mmmmm.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Style Turkey Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 339
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