Mary's Southwestern Turkey Bake

Posted: November 18

Time: 25 minutes

Yield: 12 servings

recipe image

Mary had a radical idea about how to use nacho-flavored tortilla chips as a crust. When we tasted Mary's Southwestern Turkey Bake, we realized just how brilliant this idea is! Those chips bring a flavorful crunch to a creamy, savory filling of juicy leftover Thanksgiving turkey and melty, buttery cheese. Add a pinch of heat and earthy spinach, and you'll find Mary's Southwestern Turkey Bake is a main course to marvel over. We can't believe she shared her recipe with us, and we're overjoyed to share it with you!


• 2 large onions, chopped • 2 jalapeño peppers, seeded and chopped • 2 tablespoons butter • 6 cups turkey, cubed and cooked • 2 (10.75-ounces) cans condensed cream of chicken soup, undiluted • 2 cups sour cream • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry • 2 cups Monterey Jack cheese, shredded • 1 (9.75-ounce) package nacho-flavored tortilla chips, crushed • 4 green onions, sliced


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

In a dutch oven, sauté the onions and jalapeños in the butter until they are tender.

Step 4

Stir in the turkey, soup, sour cream, and spinach.

Step 5

Layer half the turkey mixture, half the Monterey Jack cheese, and half the tortilla chips in the greased dish, in that order.

Step 6

Repeat the layers.

Step 7

Bake, uncovered, until bubbly, for about 25-30 minutes.

Step 8

Let the bake stand for 5 minutes before serving.

Step 9

Sprinkle it with green onions and serve hot!

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