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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This is an old favorite of ours. I use it for ladies' luncheons, and family meals or family gatherings. Very useful and versatile. It is good made with leftover Thanksgiving turkey or with poached or deli chicken meat. I usually like to add a larger can of diced green chilies (7 ounces). I do not butter my tortillas in order to lower the fat content and the resuts are just as satisfactory. However that step was part of the original recipe so I have left it in, listing it as optional. The recipe came from BH&G. Ingredients:
4 cups diced cooked turkey or 4 cups chicken |
1 (4 ounce) can diced green chilies (to taste) |
1 medium onion, finely chopped |
1 (10 ounce) can cream of chicken soup |
9 corn tortillas |
4 tablespoons softened butter (optional) |
1 lb sharp cheddar cheese, grated |
1 cup chicken broth, regular strength |
Directions:
1. Preheat oven to 400 degrees. Combine turkey (or chicken) meat, chilies, onion, and soup.
2. If desired, spread tortillas with butter. Cut each tortilla in half and arrange 6 halves over bottom of a 13- x 9-inch baking dish.
3. Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Reapeat layers of tortillas, turkey, and cheese two more times. Carefully pour the chicken broth over all.
4. Cover and bake for 25-30 minutes or until heated throughout and bubbly. Remove from oven and let stand 5 minutes.
5. Cut in squares with sharp knife and use a spatula to remove each serving.
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