8 small corn tortillas, brushed with olive oil and lightly salted., and crushed..bake in a 450 degree oven until browned and crisp.
4c shredded cooked turkey breast
1 teaspoon olive oil
1 onion, chopped
1 green onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
6 oz sliced black olives, drained
1 teaspoon taco seasoning
1 teaspoon ground cumin
1 (10.75oz) can cream of mushroom soup
2/3 soup can full of whole milk
16 ounces salsa verde
2 cups shredded cheddar cheese
Sea salt and black pepper, to taste
A few snips of green onion tops for garnish
Sour cream, *optional
Directions: In skillet, over medium-high heat, cook onion, green pepper and garlic with sea salt and pepper, to taste, until soft and slightly browned. Add in taco seasoning and cumin. Add in thawed frozen corn. Mix well until corn is warmed through. Add cream of mushroom soup and milk. Stir to combine and heat until hot and bubbling slightly.
In the meantime, grease a casserole dish and crumble tortillas into the bottom, layer half of the turkey over the tortillas, layer half of the soup mixture over the turkey, layer half of the olives over the soup mixture, layer half of the salsa verde over the olive and layer half of the cheese over the salsa. Repeat layers and end with cheese.
Bake at 350 degrees for about 25-30 minutes or until cheese is melted and everything is hot and bubbly.
Remove from oven, let stand for about 5 minutes. Snip a few green onions over the top. Serve with optional dollop of sour cream.
Where do I begin? I lost my mother-in-law in October and then I lost my father on November 30th. I’ve been in a tailspin for these last couple of months. I usually bake to the nines during the Christmas season. That did not happen this year. I was just not really into it. I recently started cooking for the Kelso Senior Center. I’m really enjoying that and it keeps me busy.
I created this recipe a while back when I had a ton of leftover turkey. You can substitute chicken or whatever you’d like for this recipe. You don’t have to use green salsa. I love recipes. I truly do, but, rarely, do I follow a recipe. That’s the beauty of cooking, you can custom tailor to fit your needs.
Until we meet up in February, keep cooking and PEACE!
RV cook extraordinaire..proving to the world that RV food can be gourmet. Even from her RV galley in the shadow of Mt. St. Helens!