Monday, November 26, 2012

Creamy Mexican Crockpot Turkey

Here is one of my favorite ways to use leftover Thanksgiving turkey. It's easy and tastes great!

10 oz. can condensed cream of chicken soup
10 oz. can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tbsp. olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked turkey
1-1/2 cups shredded Jack or Mexican blend cheese
1/3 cup chopped fresh cilantro
Spray inside of crockpot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crockpot.
Cover crockpot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve. 8 servings

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