Mexican Casserolecasseroles, mexican, poultry 1 1/2 cup chopped cooked turkey or chi 12 oz jar chicken gravy 8 oz sour cream 4 oz diced green chili peppers, d 2 each green onions, sliced 2 tablespoon sliced pitted ripe olives 1 1/2 cup coarsly crushed corn chips 1 1/2 cup shredded cheddar or 1 single monterey jack cheese (6 oz) 1 each large tomato, chopped 1 single shredded lettuce In large mixing bowl combine the turkey, gravy, sour cream, chili peppers, green onions, and olives. Grease the sides of a microwave-safe 1 1/2 quart casserole. Sprinkle one-third of the corn chips over the bottom of casserole. Pour half the turkey mixture over the chips. Top with half the cheese. Repeat layers, reserving last portion of corn chips. Bake in conventional oven at 350øF for 30-35 minutes or until hot and bubbly. OR Microwave covered, on 100 percent power (high) for 9 to 12 minutes or until heated through, stirring once. Top with reserved corn chips. Recipe provided by Connecticut Dairy Industry Council |
