Wondering what to do with that leftover turkey during the holidays?  Here’s a delicious idea!

TOTAL TIME: Prep: 25 min. Bake: 30 min.

MAKES: 8 servings
  • Ingredients

    • 1 large onion, finely chopped
    • 2 celery ribs, finely chopped
    • 1 medium green pepper, finely chopped
    • 1 medium sweet red pepper, finely chopped
    • 1 tablespoon canola oil
    • 1 garlic clove, minced
    • 3 cups cubed cooked turkey
    • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
    • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
    • 1 can (10 ounces) diced tomatoes and green chilies, undrained
    • 1 tablespoon chili powder
    • 12 corn tortillas (6 inches), cut into 1-inch strips
    • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided 

    Directions

    1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
    2. Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Judy Preciado is an Independent Consultant. Her areas of expertise are Social Media/Marketing, Promotions, Event Production and Wellness. She co-founded SimplyFit4Life and is currently Director of Media/Marketing with SF4L. Her most meaningful investment in life is with her family. Her greatest relationship is with her God.
Judy Preciado
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