Turkey Enchilada Casserole
Turkey Enchilada Casserole
1 large onion,diced
2 tbsp vegetable oil
1 can chopped green chilis
1 can cream of mushroom soup
2 cups shredded cheddar
2 cups shredded mozzarella
1 cup salsa
2 cups cooked turkey,in bite-size pieces
6 large tortillas,corn or flour
In a large skillet,heat oil and saute onion. Add chilis, soup and half the
cheeses. Cook slowly until the cheese melts.
Line a buttered 1 1/2 quart casserole with 3 tortillas. Cover with 1/2 cup
salsa,1/2 the chicken,and 1/2 the cheese mixture.
Repeat the first layer. Top with remaining cheese.
Bake @ 325' for 50-60 minutes. Let stand for 10 minutes before serving.
Makes 6 servings. (Unless my husband is there,then it's only 2.)