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South Western Turkey Casserole
Use turkey leftovers to make this casserole baked with sour cream, green chilies, corn tortillas, cheddar cheese and canned cream of mushroom and chicken soups. Prep Time: approx.
   15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 60 minutes .
   Makes 5 servings.

   Printed from
10 ounces Foster Farms Fresh Turkey Breast Cutlets, cooked and diced OR leftover Turkey
16 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (7 ounce) can diced green chilies, drained
8 ounces shredded Cheddar cheese
1 cup sour cream

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a mixing bowl, combine the chicken soup, mushroom soup, chilies and sour cream.

3. Line the bottom of a 8x12 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes.