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Turkey Enchilada Casserole
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Submitted by:
Jimmy |
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This is one of my favorite dishes to eat. IT's great with turkey instead of chicken, it really gives it a great taste. |
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INGREDIENTS:
- 6 cup(s) , Turkey Cooked and Cubed
- 2 can(s) , Cream of Mushroom Sour
- 2 can(s) , Cream of Chicken Soup
- 2 large , Onions Chopped
- 1 1/2 can(s) , Green Chilies Drained and Chopped
- 2 can(s) , Ripe Olives Small Cans, Sliced
- 3/4 teaspoon(s) , Cumin
- 1/4 teaspoon(s) , Oregano
- 1 packet(s) , Flour Tortillas Cut in Strips
- 2 1/2 pound(s) , Montery Jack Cheese Shredded
- 1 1/2 pint(s) , Sour Cream
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| Instructions: |
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Heat undiluted soup. Add onions, chilies, olives and seasonings. Cover bottom of large casserole (or two 9 x 13) with layer of torn tortillas, then layer of turkey, then soup mixture, and then cheese. Repeat layers until casserole is full, except in middle layer put 1 - 1/2 cups sour cream over cheese. Cover and bake 325F for 1 hour. (Bake less if using two baking dishes.) Uncover, add remaining sour cream and bake 20 additional minutes. |
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