1 1/4 quarts Turkey, cooked, diced
1 Cream of Mushroom Soup
1 Diced green chiles (4 oz)
1 Green chili salsa (7 oz can)
1 Olives, sliced (2 oz. can)
1/3 cup Onions, green, chopped
3/4 teaspoon Cumin, ground
8 ea Corn tortillas
2 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
Instructions
Cut tortillas in 1/2" strips; dice cooked turkey or chicken; drain chiles, olives.
In a bowl, combine turkey, soup, chiles, salsa, olives, onion and cumin, set aside. Arrange half the tortilla strips in well greased shallow 3 quart casserole. Cover evenly with half the turkey mixture and all the jack cheese. Top with remaining tortilla strips and remaining turkey mix. Sprinkle Cheddar cheese over everything. Bake uncovered in 350 degree oven for 30 minutes or until cheese is melted and mixture is heated through. Let stand for 5 more minutes before cutting into squares.
SOURCE: Sunset Casserole cookbook, page 21
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Yields: 6 Servings
notes:
Cuisine: Southwestern
Main Ingredient:
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