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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe has become a family tradition. After Christmas when there is leftover turkey this is one of the dishes I make. Serve this with Spanish rice and a side salad for a satisfying meal. Ingredients:
1 medium onion, finely chopped |
1 teaspoon olive oil |
4 cups cooked turkey, diced |
2 (10 ounce) cans tomatoes and green chilies |
1 cup sour cream or 1 cup plain nonfat yogurt |
6 -8 corn tortillas, cut in fourths |
1 1/2 cups monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil or spray a casserole dish with non-stick cooking spray, set aside.
3. In a heavy skillet, warm the oil and sauté onion until limp, 2 to 3 minutes.
4. Stir in turkey and warm slightly.
5. Add the tomatoes and green chilies, bring to boiling, remove from heat and stir in sour cream or yogurt; mix well.
6. Place about 1/2 cup turkey mixture in the bottom of prepared casserole, top with half the cut tortillas, overlapping slightly.
7. Divide the remaining sauce and pour over tortillas, top with 1/2 cup shredded cheese.
8. Make another layer with cut tortillas, top with remaining turkey mixture and sprinkle with remaining cheese.
9. Bake for 40 to 50 minutes.
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