After several days of Thanksgiving fare, my pallet always craves a little Mexican Food. Here is a good recipe for using up your surplus turkey meat, and hits the spot for that Mexican Food craving. Its also a great casserole for feeding some of your extra Holiday company that may still be at home.
For this recipe, you can use store bought corn chips, or just make your own. Spray a cookie sheet with cooking spray. Add your tortillas. Brush them lightly with a little oil and sprinkle with salt.
Bake at 400 degrees for about 3-5 minutes, take them out and flip them over and bake another 3-5 minutes or until lightly browned and lightly crisp... keep a close eye on them so that they don't over brown.
Take them out and let cool. Cut or break into pieces. You can break the pieces up smaller than this if you want, I just like them cut into wedges.
Begin layering them in the pan.
Add chopped chicken or turkey meat.
Top with chopped green chills and oinions.
Spread with sour cream mixture.
If your casserole pan is on the small side, you are done… or for deeper casseroles, you can repeat all layers ending with Cheese.
Slide into the oven which has been preheated to 350 degrees.
Baker 30 - 40 minutes or until casserole is bubbly and cheese is slightly golden.
Turkey and Green Chili Casserole
4 Cups Chicken or Turkey cooked and cut in chunks
2 1/2 cups Green Chilis Chopped
8 oz of sour cream
1 Container of Cream of Chicken Soup
6-8 Corn Tortillas or 1/2 of a bag of Tortilla Chips
8 oz Cheddar cheese (or more if you like it real cheesy).
salt and pepper
Preheat oven to 350 degees. Mix together Cream of Chicken soup and sour cream and set aside. Lightly crunch up your tortilla chips. Begin by layering them on the bottom of a 9x13 casserole pan. Layer with half of the ingredients as follows: meat, chilis and onions, sour cream mixture, and cheese. Reapeat, ending with cheese. Bake until bubbly and golden brown; approximately 30-40 minutes.