I found this recipe on Kelly Cooks… and Other Amazing Feats.

I made a few small changes – the biggest being that I used turkey instead of chicken. We head leftover turkey from our crockpot turkey last week. I also used olive oil instead of butter, and added in some mushrooms.

We both thought it was really good! It definitely had a good Mexican flavor to it.

Ingredients:
3-4 T olive oil
1 medium onion, chopped
1 can condensed cream of mushroom
1 can cream of chicken
1 can diced tomatos with garlic and onions
About 2 cups shredded, cooked turkey
6-8 button mushrooms, sliced
10-12 flour tortillas, torn in large pieces (about 4-5 per tortilla)
2 cups shredded cheddar (although I probably used closer to 3)

Directions:
Preheat oven to 325.

In a large saucepan pour in the olive oil, then cook the onion about 5 minutes, until tender.

Add in the soups, tomatos, turkey and mushrooms. Mix well and allow to heat through.

Prep a 9×13 baking dish, then layer your tortillas, turkey mixture and cheese. Repeat this process 2 more times. (I only got a good 2 layers – my third was a few pieces of tortilla, and a few dots of the turkey mixture).

Bake in oven for about 30 minutes, until the top is brown and bubbly.

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