Southwestern Turkey Casserole

Southwestern Turkey Casserole


"A warm and delicious casserole that makes the most out of your left-overs."


{{adjustedServings}} servings 434 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
  3. Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 142 Ratings


This was great and my family LOVED it! I did make a few of the suggested changes. I cut down on the number of corn tortillas to about 10/12 and I put a VERY thin layer of the sauce under the t...

We love this recipe so much that we cooked a turkey just to have left-over meat for this recipe! I switch the corn for flour tortillas, and I chop them up into inch squares - it makes it easier...

I made so many changes to this recipe that I probably shouldn't rate it. First I used about 2-3 cups chopped turkey. I omitted the cream of mushroom soup and added one can of tomatoes with gre...