Mexican Turkey Casserole
|
| |
| 2 cup | chopped cooked turkey |
| 1 can | cream of chicken soup |
| 1 cup | milk |
| 1/4 cup | diced green chilies |
| 2 cup | crushed tortilla chips |
| 1/4 cup | sliced green onion |
| 1 cup | shredded Monterey Jack cheese |
| 1 cup | shredded Cheddar cheese |
| | paprika for garnish |
| |
| In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on |
| full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla |
| chips on bottom of 2 quart casserole. Pour in half of turkey mixture; |
| sprinkle on half of onion and half of each cheese. Layer another 1/3 of the |
| chips, remaining turkey mixture, onion and cheese. Top with remaining |
| chips. If desired, sprinkle with paprika over chips for added color. Cover |
| and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 |
| minutes longer. Let stand 5 minutes before serving. NOTE: It can also be |
| baked in regular oven at 350 degrees for 45 minutes. Good with rice and |
| green beans. NOTE: If you prefer a relatively mild flavor, be sure to use |
| mild green chilies. This casserole has an excellent flavor and is not |
| "hot". |
| |
| |
| |
| (ID: 80010) Mirror: rec.food.recipes: Thu, Nov 28, 2002 |