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Turkey Enchilada Casserole
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- #20422
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 cups cooked turkey, cubed
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 large onions, chopped
1 1/2 can green chile, diced, drained
2 cans ripe olives, sliced, drained
3/4 teaspoon cumin
1/4 teaspoon oregano
1 package flour tortilla, cut in 8 pieces
2 1/2 pounds monterey jack cheese, grated
1 1/2 pint sour cream, divided
directions
Heat undiluted soup. Add onions, chiles, olives and seasonings.
Cover bottom of large casserole (or two 9 x 13) with layer of torn tortillas, then layer of turkey, then soup mixture, and then cheese. Repeat layers until casserole is full, except in middle layer put 1 - 1/2 cups sour cream over cheese.
Cover and bake 325 degrees F for 1 hour. (Bake less if using two baking dishes.) Uncover, add remaining sour cream and bake 20 additional minutes.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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