This is a tried and true family favorite, created years ago to use up leftovers and known as Mexican Casserole amongst my family and friends. It used to be a leftovers recipe, now it's the dinner my son wants before he leaves for college. It's very forgiving, and variety of proteins and vegetables can be used. I will confess to having using a can of cream of celery soup when my kids were little, but no more 🙂


12-18 corn (or flour) tortillas
2 cups leftover turkey or chicken, chopped
1-2 cups vegetables, cooked (corn, peas, spinach etc)
1 1/2 cups grated \"mexican\" or cheddar cheese
28 ounces can green enchilada sauce, mild
2/3 cup sour cream
4.5 ounces can green chiles, chopped
1/2 tablespoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1 can cream of celery soup (optional and if your kids are small!)
crushed tortilla chips


Step 1
Stack the tortillas a few at a time and slice into 1 inch strips. Set aside.

Step 2
Chop the turkey or chicken into bite sized pieces.

Step 3
In a medium bowl, mix together green enchilada sauce, sour cream, green chiles, cumin, oregano, salt, pepper, (optional cream of celery soup!:). Set aside.

Step 4
Grease a 9 x12 casserole. Put enough sauce on the bottom to cover. Place a layer of tortilla strips down to cover the bottom.

Step 5
Add a layer of turkey, then vegetables, then a sprinkle of cheese.

Step 6
Spread some sauce on top, then add a another layer of tortillas. It's important that the tortillas are next to the sauce because they need to soften up before cooking.

Step 7
Repeat layers, finishing up with the rest of the sauce. Use 1 cup of cheese for casserole.

Step 8
Set aside for 1/2 hour for tortillas to soften. Preheat oven to 350 degrees.

Step 9
Sprinkle crushed tortilla chips on top for crunch and sprinkle with the remaining 1/2 cup of cheese.

Step 10
Bake for 30 minutes until bubbly. Serve with guacamole, sour cream and hot sauce!