2 tablespoons Dierbergs olive oil1 cup diced onion1 cup diced celery1 cup diced green bell pepper1 clove garlic, minced1 can (10.75 ounces) cream of mushroom soup1 can (10.75 ounces) cream of chicken soup2 cans (10 ounces each) diced tomatoes with green chiles1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon chili powder3 cups diced turkey1 package (8 ounces) shredded Dierbergs four cheese Mexican cheese blend10 corn tortillas (6-inch diameter), cut into ½ inch strips
In large skillet, heat olive oil over medium-high heat. Add onion, celery, bell pepper, and garlic; cook stirring occasionally until onion wilts, about 2 to 3 minutes. Stir in soups until well mixed. Add tomatoes, oregano, cumin, and chili powder; cook stirring occasionally for 8 minutes. Place half the turkey in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Top with half the soup mixture, half the cheese, and half the tortilla strips. Repeat layers. Bake in 350°F. oven until bubbly, about 45 to 55 minutes. Let stand 10 minutes before serving.
Servings: 8 Serving Size: Per Serving Per Serving Calories: 407 Cholesterol: 84 mg Fat: 20 g Sodium: 1122 mg Carbohydrates: 30 g Protein: 26 g Fiber: 4 g
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