Prep 15 mins
Cook 30 mins
- 12 corn tortillas, cut into 1
- 3 cups turkey or 3 cups chicken, cooked
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 (12 ounce) jar Old El Paso taco sauce
- 1 medium onion, chopped
- 1 (4 -7 ounce) can green chilies, diced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can consomme
- 1 lb monterey jack cheese, shredded
- 1 lb cheddar cheese, shredded
- Melt butter in saucepan, then add onions.
- Cook until tender.
- Add green chilies, taco sauce, three soups, and turkey or chicken.
- Place a layer of tortillas on bottom of 2-inch deep casserole dish.
- Place alternate layers of soup mixture, tortillas and cheese on top.
- Repeat for 3 layers, making sure top layer is cheese. Bake at 350°F for 30 minutes to one hour, or until cheese is melted.
Totally fantastic! Quick to put together, and even my picky kids ate it! I just used miscellaneous cheeses I had on hand, as well as used a can of chicken broth instead of the consumme. Used salsa rather than taco sauce. Great week night meal.
Yyyuuummmm, yum, yum, yum!!! Easy too. My family loved this meal. I loved it because it used up all my left over Thanksgiving turkey. I did make some changes: I did not have cream of chicken soup, so I used Campbells Fiesta Nacho soup and half teaspoon poultry seasoning then used less shredded cheese; instead of consomme (what's that?) I used chicken broth; I also used my favorite salsa instead of the taco sauce listed. This meal is HUGE--serves more than eight, more like 16. Serve with a simple lettuce and tomato salad. I would have given this recipe five stars, but my darling four-year-old, with boring taste buds, thought this was too spicy. signed, clueless in the kitchen