Spaghetti squash is given a boost by the addition of garlic, ginger, and red pepper flakes. When preparing Chinese stir-fries, we prefer to use this instead of rice or noodles. It tastes nice with grilled chicken or pork as well.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 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 chile peppers, drained
- 1 cup sour cream
- 16 (6 inch) corn tortillas, cut into strips
- 10 ounces cooked turkey, diced
- 8 ounces shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine chicken soup, mushroom soup, chile peppers, and sour cream.
- Line the bottom of a 9×13-inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 12 g |
| Sodium | 1022 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My wife and I loved it, I did replace the turkey with chicken as I had some ready to go.
I added a layer of roasted corn. It was delicious. My family really liked this recipe. Easy, quick, and there was nothing left. I call that a success.
I used two cans of Rotell tomatoes with green chilies instead of green chilies and made a double batch. We had for supper and it never made it past lunch the next day.
I too added diced tomatoes (drained) in lieu of the mushroom soup; I also added chopped onions and a packet of taco seasoning and a lot more cheese – not sure it would be so good without the seasoning and added flavor so only 4 stars for base recipe. The revised recipe was super delicious!
2.27.20 Roasted a large turkey breast (actually too big for two people) on Sunday, and now I’m in the process of using the leftovers. I like casseroles, and this recipe’s title and good ratings caught my eye, even though it called for two types of canned soup which I rarely use. First thing for our taste preference was I sub’d tortilla chips for the corn tortilla strips, and they up cooked up crispy good, worked well. If I’d had something like Doritos® or nacho-flavored chips, I’d have used them. Mixed up the filling, tasted it, and all I could taste was canned soup, and there was absolutely not even a hint of anything southwestern, it was TOTALLY bland. I couldn’t even taste the green chile peppers because they were overpowered by the canned soup. I’d run out of taco seasoning, but that would have been my first addition. Instead, I just started grabbing any southwestern-type spices/seasonings in the pantry to ramp up the flavor on this. All I can say is that this recipe’s title is a misnomer because there’s really nothing southwestern about it. I know it’s had good ratings, and I was able to at least salvage it for dinner with the additions that I made, but sorry, this just didn’t work for us, a big disappointment. Won’t be making again.
This recipe turned out delicious. I left out the mushroom soup and I added bell peppers and one jalapeño plus one cup of chicken broth to make it creamy. My first time to make this recipe.
I made this dish exactly as written. Very Good! I will make this again, however, I’ll use half the amount of the canned green peppers.
It was o.k. Tortillas were a bit soggy, should have used tortilla chips. Also added tbs. Cumin have it a little kick
Absolutely delicious! I used a smaller can of the green chilies and found it perfect for us.
Tasty but didn’t like the tortillas on bottom-too chewy. I used 2 cups of turkey, a bit less cheese, only one can of cream of mushroom as others did. I will make again with maybe chips on the bottom.
Very tasty and easier to make than I expected. Used 12 tortillas, one can of soup, and added diced tomatoes with green chiles. If you want to add some veggies, I diced up a green pepper, a few tomatillos and jalapeño. Sautéed them before adding to the sauce mix. Tons of flavor!
I did make a few changes I used plain yogurt in place of sour cream added a can of diced tomatoes used 2 cans of cream of mushroom soup in place of cream of chicken soup and added 2 tsp of ground coriander A dash of Tony chachere Garlic and onion powder Italian season and a dash of Cayenne pepper. Great recipe
We really enjoyed this recipe. I make a recipe of chicken/turkey enchiladas with a white sauce and this taste almost like it but this takes a lot less time. My substitutions were: sautéed onions and garlic with coriander Cooked into them. I added that to the soup sauce and then followed the rest of the directions as in the original recipe. Cooked
In spite of the turkey being a “left over” the family was impressed with this dish. I will make it again with “left over” chicken.
Sorta did my own thing here and it was incredible. Big non-stick skillet. Browned 1/2 cup diced onion in olive oil. Cubed and melted about 3 inches of a block of Velveeta. Added a can of cream of mushroom, can of drained black beans, drained corn, small can of drained sliced mushrooms and a small can of green chiles. Used about 2/3’s of a package of taco seasoning. Mixed and heated, not really boiled. Sprayed glass baking dish and spooned a layer on bottom. Broke 3 red tostada shells in bite-sized pieces. Don’t crumble. Added a layer of turkey shredded by hand into bite-sized pieces. Spooned another layer of mix. Added a thin layer of salsa, and a single layer of Monterey Jack w Jalapeno flecks. Added more sauce mix and repeated the tostadas, turkey and remaining mix. Baked uncovered at 375 for 45 minutes. Topped the dish in shredded cheddar and baked at 350 for 15 minutes. Cooled 15 minutes. Garnished servings (for 8) with green onion and a dollop of sour cream. It was moist w/o being wet, held together nicely and you could taste each flavor and texture. Coming out of the oven it really smelled of taco seasoning, but the taste was perfect. Now everyone’s calling me “Chef Steve.”
I made this tonight with our left over turkey. It turned out pretty tasty. I read the other reviews . I decided to use only one can of mushroom soup. I added a drained can of chillies and diced tomatoes. I added some habanero sauce for spice (we like spicy). I added 2 large tablespoons of sour cream to the sauce. I cut the tortillas into squares/ strips.I layered it sauce, tortillas, shredded turkey, cheddar , sauce, tortilla, shredded . turkey, and cheddar. Turned out well, Will make it again.
3 and half stars, easy to make and tasty
I had left over chicken thigh and drumstick pieces broken down so this was used instead of turkey. And I had sharp cheddar cheese. This is a good recipe, and I try to be “salt free” as much as possible but I did season this to enhance the flavor. It always comes out quite good, made it prior and it is a basic good dish
My family loved it! I used flour tortillas instead of corn. Added cumin, chile powder, garlic powder and half of a fresh jalapeño (minced) to the soup mixture.
Great! I substituted the Cr of Mush soup for 505 Hatch Green Chili sauce – Medium. Great kick, very good.
I added a half cup of chicken broth and onions.