Recipe by PaulaG
This recipe has become a family tradition. After Christmas when there is leftover turkey this is one of the dishes I make. Serve this with Spanish rice and a side salad for a satisfying meal.
Top Review by Chef Buggsy Mate
Made this as a quick toss together meal for after church today. The flavor is very tasty. The only trouble I had was with the filling as it became very soupy during the baking period which caused the tortilla strips to get all soggy and mushy. I will have to make it again and see if I can alter it a bit in order to preserve the tortillas a bit better. Thanks Paula I will add this to my busy day recipe stash. Made and reviewed for the 26th AUS/NZ Recipe Swap
- 1 medium onion, finely chopped
- 1 teaspoon olive oil
- 4 cups cooked turkey, diced
- 2 (10 ounce) cans tomatoes and green chilies
- 1 cup sour cream or 1 cup plain nonfat yogurt
- 6 -8 corn tortillas, cut in fourths
- 1 1⁄2 cups monterey jack cheese, shredded
Directions See How It's Made
- Preheat oven to 350 degrees.
- Lightly oil or spray a casserole dish with non-stick cooking spray, set aside.
- In a heavy skillet, warm the oil and sauté onion until limp, 2 to 3 minutes.
- Stir in turkey and warm slightly.
- Add the tomatoes and green chilies, bring to boiling, remove from heat and stir in sour cream or yogurt; mix well.
- Place about 1/2 cup turkey mixture in the bottom of prepared casserole, top with half the cut tortillas, overlapping slightly.
- Divide the remaining sauce and pour over tortillas, top with 1/2 cup shredded cheese.
- Make another layer with cut tortillas, top with remaining turkey mixture and sprinkle with remaining cheese.
- Bake for 40 to 50 minutes.