By April Smith, 1968
This turkey chile casserole recipe has been around since 1968. I think by this time it is safe to say it is timeless! Classic recipes like this are hardly heard of very often. Check it out and let us know how it works for you!
“I found this in a 1968 issue of Sunset and have been using it regularly ever since. It is a great way to use left-over turkey.” – April Smith
- 4 C diced, cooked turkey
- 4 oz. green chiles (discard seeds) finely chopped.
- 1 medium-sized onion, finely chopped
- 10 1/2 oz. of cream of chicken.
- 9 corn tortillas.
- 4 T soft butter
- 1 lb. sharp cheddar cheese, shredded.
- 1 C regular strength chicken broth
Combine the turkey, chiles, onion, and chicken soup. Spread tortillas with butter, cut each in half, and arrange 6 halves over the bottom of a 9 x 13 in. baking pan. Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Repeat layers of tortillas, turkey, and cheese two more times. Carefully pour over the chicken broth. Cover and bake in a 350′ oven for 25-30 minutes. Cut in squares with a sharp knife and use a spatula to remove each serving. (Sometimes I make this in a smaller, deeper casserole–it’s less firm, but also good.)
Makes 6-8 servings.