Please Note: the Picture above is NOT the Turkey Casserole….I haven’t made it yet!!
TURKEY ENCHILADA CASSEROLE (formerly known as Chicken Enchilada Casserole)
2-3 cups cooked, cubed or shredded leftover Turkey
1 small chopped onion
1 small can diced green chilies
1 can Cream of Chicken Soup
1 cup Sour cream
1 dozen medium sized tortillas, torn up
1 cup chicken or turkey broth
1 Lb. shredded cheese–jack, cheddar, or mexican mix (1/2 goes in, 1/2 goes on top)
Seasonings: 1 tsp. salt; 1 tsp pepper, 2 Tbs. Oregano or Italian Seasoning
Optional: More chilies, chopped jalapenos, black olives
Mix all but the extra cheese in a big bowl, tossing everything together. Place in a 9×13 baking pan, top with cheese and Bake about 30 minutes at 350.
NOTE: This recipe is at least 30 years old. I seldom use canned soups anymore, instead making a white sauce for lots of dishes. But somehow, this dish is just better with the good old Campbell’s chicken soup! Also, even kids like this as it is not at all spicy….I add jalapeno’s because I LIKE spicy!!