Turkey Tortilla Casserole
Philadelphia Main Line Classics II
10 to 12 6-inch corn tortillas
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
1/4 cup chopped celery
3 cups chopped cooked turkey or chicken
4-ounce can chopped green chiles, drained
10-ounce can reduced-sodium cream of chicken soup
1 teaspoon pepper
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup salsa
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Tear tortillas into bite-size pieces; set aside. Bring onion, chicken broth, and celery to a boil in a medium saucepan; reduce heat. Simmer, covered, for 5 to 6 minutes, or until vegetables are tender-crisp; do not drain.
Combine onion mixture, turkey, tortillas, chiles, soup, and pepper in large bowl; mix well. Stir in 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese. Spoon into lightly greased 9x13-inch baking dish. Top with salsa and remaining cheese.
Bake at 350° for 30 minutes, or until heated through and bubbly.
Yield: 8 to 10 servings
Notes:
Used leftover Thanksgiving turkey
Made my own “cream of” soup
Went with a habanero salsa for added kick