Total Time
45mins
Prep 15 mins
Cook 30 mins

This is an old favorite of ours. I use it for ladies' luncheons, and family meals or family gatherings. Very useful and versatile. It is good made with leftover Thanksgiving turkey or with poached or deli chicken meat. I usually like to add a larger can of diced green chilies (7 ounces). I do not butter my tortillas in order to lower the fat content and the resuts are just as satisfactory. However that step was part of the original recipe so I have left it in, listing it as optional. The recipe came from BH&G.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Combine turkey (or chicken) meat, chilies, onion, and soup.
  2. If desired, spread tortillas with butter. Cut each tortilla in half and arrange 6 halves over bottom of a 13- x 9-inch baking dish.
  3. Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Reapeat layers of tortillas, turkey, and cheese two more times. Carefully pour the chicken broth over all.
  4. Cover and bake for 25-30 minutes or until heated throughout and bubbly. Remove from oven and let stand 5 minutes.
  5. Cut in squares with sharp knife and use a spatula to remove each serving.
Most Helpful

4 5

There are many versions of this wonderful dish. I was intrigued by pouring the water over all. This produced a very creamy casserole. My serving yield was more on the lines of 6 to 8 instead of the 12 indicated. Served this was a green salad for a complete meal. Made and enjoyed for *Diabetic Awareness Tag*