Best Turkey Tortilla Casserole Recipes

TORTILLA CASSEROLE WITH TURKEY

Steps:

• Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
• Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
• Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
• During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

TURKEY TORTILLA CASSEROLE

Steps:

• In a large bowl combine turkey, green chiles, broth, soup and onion.
• Cover bottom of a greased 9x13-inch pan with half the warmed tortillas. Spread half the turkey mixture over tortilla layer.
• Sprinkle half the cheese over top and repeat layers.
• Bake for 30 minutes, or until bubbly and heated through.

GROUND TURKEY TORTILLA CASSEROLE

Steps:

• Brown turkey and small onion until meat is completely done.
• Add taco seasoning packet and follow directions for cooking on back.
• Spray non-stick casserole dish (9x9) with non-stick cooking spray.
• Cut flour tortillas into bite size pieces and layer 1/2 of tortillas on bottom of casserole dish.
• Add 1/2 of the cheese, sour cream, salsa and black beans.
• Start with the remaining tortillas and repeat layering.
• You may top with extra cheese or salsa if preferred. Other options include: corn, red pepper, green pepper, jalapenos, or any other ingredient.
• ***play with ingredients, if you like more sour cream, simply add more, if you like less, add less. Don't be afraid to test different options.
• Bake at 350 until all cheese is melted and everything is heated thoroughly (usually about 30-40 minutes). You may wish to cover the dish with foil to prevent overbaking the top -- then removing it for the last 5-10 minutes.

TURKEY TORTILLA CASSEROLE

Steps:

• In a skillet, combine turkey, dressing, sour cream, and peppers and simmer about 15 minutes or until hot. Layer a 13x9 casserole dish with 2 tortillas, half of the turkey mixture. Repeat layers and top with remaining 2 tortillas and cheese blend. Cook for 25 to 30 minutes uncovered at 350 degrees.