Tortilla Casserole With Turkey Recipes

ZIPPY TURKEY TORTILLA BAKE

Steps:

• In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

TORTILLA CASSEROLE

Steps:

• Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.
• In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.
• Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).
• Bake 45 to 60 minutes in the preheated oven.

TORTILLA CASSEROLE WITH TURKEY

Steps:

• Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
• Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
• Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
• During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
• Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
• Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

TURKEY TORTILLA CASSEROLE

Steps:

• In a large bowl combine turkey, green chiles, broth, soup and onion.
• Cover bottom of a greased 9x13-inch pan with half the warmed tortillas. Spread half the turkey mixture over tortilla layer.
• Sprinkle half the cheese over top and repeat layers.
• Bake for 30 minutes, or until bubbly and heated through.

LAYERED TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 9-by-13-inch baking pan with nonstick spray; set aside.
• Heat oil in medium skillet on medium-high heat.
• Add onion and garlic; cook until onion is softened.
• Remove from heat and stir in salsa.
• Place 6 tortillas in bottom of baking dish.
• Top with half cheese and half canned chilies.
• Top with onion-garlic-salsa mixture.
• Cut remaining 6 tortillas into fourths and place on top.
• Place remaining cheese and chilies on top.
• In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
• Pour over top of casserole.
• Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
• Bake in preheated oven 45 to 50 minutes or until top is set and browned.
• Let rest 15 minutes.
• If desired, garnish with fresh cilantro and tomato salsa.

TORTILLA-CHIP CASSEROLE

Steps:

• Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
• Meanwhile, trim and split jalapeno. With food processor on, put garlic and jalapeno through feed tube, and mince. Cut up whole onion into eighths, and add to food processor. Chop coarsely by pulsing. Add to turkey, and continue cooking.
• In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
• Drain tomatoes well, crush whole tomatoes with hands, and add to skillet along with salt, if desired, and pepper. Cook about 5 minutes over high heat to reduce liquid.
• Drain beans and rinse in cold water; grate cheese.
• Remove skillet from heat and spoon out turkey mixture. Arrange beans on skillet bottom; top with a layer of chips, then turkey mixture, then cheese; cover skillet and cook over low heat for 3 or 4 minutes, until cheese melts and mixture is heated.

TORTILLA CASSEROLE RECIPE

Steps:

• Stir the chili and tomato sauce together in a mixing bowl.
• Take an 8"x8" microwave safe pan (you will need a 9"x9" pan if using the soft taco sized tortillas) and put a large spoonful of the chili mixture in the bottom of the pan. Add a tortilla on top. Place more chili mixture on the tortilla and spread it around. Sprinkle cheese on top. Add another tortilla on top and repeat with chili mixture and cheese and repeat this process until you are out of the chili mixture. You should get at least 8 layers. Take some leftover cheese and sprinkle it on top of the last tortilla.
• Cover and place in the refrigerator and let sit for at least 3 hours. If you can leave it over night that is best and allows the flavor to really come through.
• Prior to cooking take the pan out of the refrigerator and let it sit for 15-20 minutes. Place 4 toothpicks in the top so they are sticking out. Cover with parchment paper. The toothpicks will keep it from resting directly on the top tortilla.
• Heat in the microwave for 5 minutes at a time. Let sit for 2 minutes each time. It should take 15-20 minutes or 3 or 4 times in the microwave. You want the cheese melted and the casserole hot. Serve while hot. Makes great leftovers.

EASY TURKEY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Lightly coat a 9 x 13-inch baking dish with olive oil.
• Pour 1 cup enchilada sauce in the bottom of the baking dish and spread evenly.
• Add a layer of 4 tortillas to the top of the sauce.
• Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas.
• Add 1/2 of the cooked ground turkey meat and 1/2 cup cheese to the top of the beans and corn.
• Repeat with another layer of tortillas, sauce, beans and corn, turkey and cheese.
• Add a final layer of tortillas. Spread the remaining sauce over the tortillas. Sprinkle the cheese to the top of the sauce.
• Cover the pan with aluminum foil, then bake for 20 minutes.
• Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas with chopped tomato, sliced green onion, slivered purple onion and olives.
• Return to oven and bake for another 10 minutes.
• Cool for about 10 minutes before serving. Garnish with chopped cilantro.
• Add the olive oil (or canola oil) to a large pot.
• Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
• Stir in the chili powder, cumin and oregano.
• Add the crushed tomatoes, tomato sauce and chicken broth.
• Blend well and bring the sauce to a simmer.
• Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.Season the sauce with additional salt and pepper to taste.