Ready in 1 hour 20 minutes
This is a fantastic recipe during the holidays for leftover turkey. It uses many items you may have left over or just didn't use during your holiday meal. This is also a great one for winter as it warms you from the inside and sticks to your ribs. My family considers it comfort food for the soul.
Preheat oven to 300 degrees
Melt 2 tbls butter in skillet over medium heat then add onions and bell peppers and saute until soft 4-6 min. then add garlic and saute 1-2 minutes. Melt remaining butter and set aside for later.
Mix together soups and broth and warm in microwave for 2 minutes to help blend them evenly. Add Ro-tel, onion, bellpepper and turkey. Stir till blended evenly.
Tear 7 tortillas into bite size pieces and line bottom of 13 x 9" glass baking dish with half of the pieces. Pour in half of the turkey and soup mixture then layer with half of the shredded cheese. Repeat the layering of tortillas, turkey soup and cheese.
Bake uncovered 45-55 minutes on center rack remove.
Cut remaining 3 tortillas into 8ths and place round edge of tortillas down along edges of dish with points sticking out. A butter knife works well to assist with sliding them into casserole with out disturbing the cheeses. Brush melted butter on the outer portion of tortillas. Sprinkle top of casserole with chopped green onion and place back in oven for 10- 15 minutes. Watch carefully and remove when tortilla tips are brown.
Let your casserole rest at least 10 minutes before serving.
kazhmere 2y agoExcellent use for leftover turkey. Our turkey was smoked, which brought another element into this dish that turned out very well! Got the kids' thumbs up too!
dtbh4t 3y ago
Ajkingsley 3y agoThis was easy and delicious. Thank you.
richbenak 3y agoVery good way to use leftover Turkey and my family loved it!!
dlaffey 3y ago
LadyMayes 3y agoI love the flavor of this dish! I used sprouted whole grain tortillas, added fresh green beans, and omitted the butter. It did turn out a tad-bit soupy so I made a note to cut the broth in half and reduce the creamed soups by a forth.
mcruver 4y agoThis was a BIG hit tonight! We are faced with a challenge at our home in that our meals must be gluten-free!! As it stands, this recipe needed a few alterations in order for us to serve it. The changes were minor and it remained extremely delicious! Instead of a can of cream of mushroom, we used 2 cans of cream of chicken -- we make the soup from scratch as most cream of soups have gluten. The other minor roadblock was the tortilla shells. I substituted them with Tostitos Chips! Lined the pan with a layer, added the mixture and cheese, and did it all again! It was NOT runny at all and I suspect the chips helped absorb the extra moisture. Thanks so much for this recipe and it is going to be a favorite from now on!
drouchea 4y agoThis was great, just what I was looking for.
Mamawinedog 5y agoI agree that it was a little soupy, but great flavor!
drewtiger13 6y agothe recipe as is was a little too soupy... needs less soup or more something to soak up the excess liquid