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 


    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
View all posts by Judy Preciado

Pin It on Pinterest

Share This