Texas Turkey Casserole by Betty Mason Arthurs
Do you need to use up left-over Thanksgiving turkey? Here’s a recipe with a Southwestern flavor using corn tortillas, one of our family’s favorites.
Texas Turkey Casserole (Can be baked in oven or microwave)
For 6 servings you will need:
1 Tbsp. oil
½ cup chopped onion
1 small can diced, green chilies
1 medium tomato
1 small clove garlic, minced or garlic powder
2 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 Tbsp. cornstarch
¼ tsp. each salt and pepper
½ tsp. chili powder
1 cup chicken broth
½ cup milk
8 corn tortillas
2 cups cooked turkey, chopped (can use more)
6 oz. shredded Jack or Cheddar cheese
1. Heat oil in skillet. Sauté onion, chilies, tomato and garlic over low heat,
stir until onions are softened.
2. In small sauce pan, melt the butter. Stir in flour. Cook for a minute.
Stir in salt, pepper and chili powder.
3. Slowly add the broth. Stir over medium heat until thickened. Add milk.
4. Lightly butter an 8-inch baking dish. Lay 4 tortillas in dish.
Evenly distribute 1 cup turkey over the tortillas.
5. Spoon ½ cup sauce over turkey. Sprinkle with half of cheese and
half of vegetable mixture. Add ½ cup sauce. Repeat with remaining
tortillas, turkey, sauce and vegetables, topping with cheese.
6. Bake at 350 F for 20 to 25 minutes until heated through.
(Microwave at high power for 8 minutes.)