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!
Ingredients• 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
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a dutch oven, sauté the onions and jalapeños in the butter until they are tender.
Stir in the turkey, soup, sour cream, and spinach.
Layer half the turkey mixture, half the Monterey Jack cheese, and half the tortilla chips in the greased dish, in that order.
Repeat the layers.
Bake, uncovered, until bubbly, for about 25-30 minutes.
Let the bake stand for 5 minutes before serving.
Sprinkle it with green onions and serve hot!
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