Thursday, November 22, 2007

Chicken/Turkey Enchilada Casserole

Great for using up some of that left over turkey;

2-3 cups diced, cooked chicken/turkey,  

 1 cup chopped onion, 

 1 can of Cream of Chicken soup, 

1 can Chicken Broth

1 small can of sliced olives

 1 small can of chopped green chilies

 1 can chopped fresh or canned tomatoes (partially drained)

 1/4 cup salsa (optional)

 1 small carton sour cream

12-15 corn tortillas, torn or cut into bite size pieces

  1/2 pound grated cheese (I use a bag of the Kraft Mexican blend grated cheese)

Mix all ingredients, except grated cheese.   Pour into a 9" x 11" baking pan (I spray it with Pam for easier cleaning).  Sprinkle the grated cheese over the top of the mixture.  Bake at 350 degrees for 1 hour.  

NOTE: I use the mild chopped green chilies and mild salsa so it's not quite to spicy.  But if you like hot & spicy you can use the hot stuff. 


mariealicejoan said...

This sounds really good Linda, and I just happen to have a couple of cans of green chillies I have been hoarding in my store cupboard.  (we can't get the canned ones over here)  I may just have to try this recipe, it looks so delicious and I am a real fan for anything Mexican!
Thanks so much for sharing it with us!

mleppard06 said...

hi linda, thanks for the warm welcome. I love the journal, I'll have to get busy to make mine as interesting. take care Mrs T x

nay0114 said...

Sounds delicis...
Take care, Chrissie

breakaway1968 said...

Thanks for sharing sounds yummy!  

jvbutterfly said...

Thanks Linda.........June:)

hugsdoodlewacky said...

(((((((((((((((((LINDA))))))))))))))))))I love Enchiladas.

fasttrack58 said...

mmmm sounds yummy...
Linda :)