Hey Rachel
One of the benefits of the cooking marathon that is Thanksgiving is the ton of leftovers. Now I know you're not cooking the whole meal — just that "pretty perfect" pumpkin pie that I'm going to try to make too; I'll let you know how it goes — but someday you will, and then you're going to want to know about this easy casserole for the day after. I adapted it from Rachael Ray's magazine and it's really easy.
Turkey Tortilla Casserole
serves 6
ingredients
2 limes quartered
1 pound turkey breast, cut into strips
1 large onion finely chopped
1 4 ounce can diced jalapeno chiles, liquid reserved
2 14.5 ounce cans fire-roasted diced tomatoes
1/2 pound crushed tortilla chips
about 14 ounces chicken broth
3/4 pound shredded cheese
1 cup sour cream, room temperature
method
Cut the turkey into strips or bite-sized pieces. Squeeze limes over them; add salt to taste.
Heat the oven to 375 degrees. In a large bowl combine the onion, jalapenos with liquid and tomatoes. Add the tortilla chips and turkey and toss well. Transfer it all to agreased 9 X 13 inch baking dish. Pour the broth in. Top with cheese. Bake about 40 minutes until the cheese is golden brown. Serve with sour cream.
