Happy Thanksgiving Everyone.
After the Thanksgiving dinner if your family is like mine there’s plenty of leftover turkey. Having Turkey Mexicali the next day has become a tradition also. It’s a change from eating just plain turkey and if it’s cold outside it compares to eating chili on a cold winter day.
You can also make this recipe with chicken.
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
2 Cans (4 ½ ounce) Chopped Green Chilies
1 Cup of Milk
1 Dozen Corn Tortillas, cut into quarters
2 Cups chopped Turkey or Chicken (leftovers work great!)
1 Pound shredded Colby or Cheddar Cheese
2 Tablespoons Chicken Broth
1 Medium Onion Chopped
Sauté the onion in butter. Mix soups, chilies, and milk over low heat to create a sauce. Add turkey or chicken and mix thoroughly. Cut tortillas into quarters. Put broth in the bottom of a large casserole dish. Then layer (twice) tortillas, sauce and cheese, ending with cheese on top. Bake uncovered at 375⁰ for 30 minutes.