Turkey-Tortilla Casserole

May 2008
Turkey-Tortilla Casserole

by 11 people

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Makes: 6 servings

Prep: 20 mins

Bake: 40 mins

  • 2 limes, quartered
  • 1 pound turkey breast cutlets
  • Salt
  • 1 large onion, finely chopped
  • 1 4 ounce can  diced jalapeno chiles, liquid reserved
  • 2 14 1/2 ounce can  fire-roasted diced tomatoes
  • 1 1 bag  tortilla chips, lightly crushed
  • 1 14 1/2 ounce cans  chicken broth
  • 1 pound Mexican shredded cheese blend (about 4 cups)
  • 1 cup sour cream, at room temperature
  1. Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.
  2. Preheat the oven to 375 degrees . In a large bowl, combine the onion, the jalapenos with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.
Tip Hot stuff
  • Add spicy chorizo to the casserole.