Create a kitchen command center. Include a weekly list of things to do around the house, reminders for school, appointments to make, a running grocery list and the family calendar. Each day, check for items that need to be handled that day so you’re sure not to miss anything.
Turkey Tortilla Casserole
½ c. chopped onions
½ c. reduced-sodium chicken broth
¼ c. chopped celery
3 c. chopped, cooked turkey or chicken
10-12 (6 inch) corn tortillas, torn into bite-size pieces
1 (4 oz) can diced green chili peppers, drained
1 (10 ¾ oz) can reduced-sodium condensed cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese
1 c. shredded Monterey jack cheese
1 c. salsa
In medium saucepan combine onion, chicken broth and celery. Bring to boil, reduce heat. Simmer, covered for 5-6 minutes or until vegetables are just tender. In a large bowl stir together undrained onion mixture, turkey, corn tortillas, chilies, soup and pepper. Reserve ½ cup of each cheese, set aside. Stir remaining cheese into tortilla mixture. Transfer to a lightly greased 9x13x2 baking dish. Top with salsa and remaining cheeses. Bake at 350 for about 30 minutes. Let stand 5 minutes before serving. Serve with extra salsa and sour cream.
It’s really delicious and easy. Keep this recipe in mind for leftover Thanksgiving turkey.
