This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas.This is a perfect dish to use up your leftover turkey from Thanksgiving.
Happy Cooking!
Ingredients:
* 10 - 7 inch corn tortillas
* 1 lb. leftover turkey, cooked and shredded
* 1 lb. Cheddar cheese, shredded
* 1 pt. sour cream
* 1/2 cup chicken broth
* 1 packet taco seasoning
* 1 cup mayo.
* 1/4 green onions, chopped (garnish)
* 1 can Rotel, drained (garnish)
Instructions:
1. Preheat oven to 350
2. Shred turkey.
3. Mix shredded turkey, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
4. Lightly grease a 9x9 casserole dish.
5. Place 2 corn tortillas on bottom of the casserole dish.
6. Cover with turkey mixture.
7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
8. Place drained Rotel and remaining cheddar cheese on top.
9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins.
11. Garnish with chopped green onions.
Happy Eating!
Tips from Chef Bek:
* If Rotel is not available, use a can of Mexican Stewed Tomatoes.
Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites: http://modernmomnetwork.com, http://www.iwebdesigns.org, http://www.home-garden-product.com, and http://iFreeRecipes.com.
