Southwestern Turkey Casserole

Southwestern Turkey Casserole

Carrie Spencer 0

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

Ingredients {{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.
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Reviews 121

  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 tortillas to keep them moist. I only used the Cream of Mushroom Soup and left out the Cream of Chicken. I used light sour cream. I added a can of Ro-tel (spelling?) tomatoes with chilis, I used more cheese (1/2 of which was Pepper Jack and 1/2 Chedder) and I added a small can of HOT chilis to the mix. I also increased the turkey to about 2 cups. I layered sauce, tortillas, turkey cheese, sauce tortillas, turkey and cheese. WE LOVED THIS!! Great EASY meal and what a great way to use up leftover turkey!


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 to serve and eat. I also add about half of a medium onion chopped, and I am very generous with the cheese - I use a lot more than is called for. Also this recipe freezes very well - I usually make two 8x8" pans at once; we eat one and freeze one for later. When we are ready for this meal again, I simply pull out the frozen dish at noon and cook it in the evening for dinner. OUR FAVORITE!


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 green chilies. Also added 1 tsp ground cumin and 1 tsp fajita seasoning and stirred the turkey, soup, chilies, tomatoes, sour cream, 1/3 cup chopped cilantro and spices together and let sit for about an hour in the refrigerator before assembling the casserole. I then layered it as directed. After baking I sprinkled with sliced green onions. I served this with salsa on the side as it wasn't spicy enough for my husband. We both liked it a lot after the changes. It's a really good and different way to use the leftover turkey.