4 cups diced cooked turkey
1 10.75 oz. can cream of chicken soup
1 10.75 oz. can cream of mushroom soup
1 7 oz. can chopped green chilies
1 medium onion, chopped
2 cloves minced garlic
1 cup sour cream
12 oz. shredded cheddar cheese, divided
16 (6 inch) corn tortillas, cut into strips
2 tsp. ground cumin, divided
½ tsp. ground black pepper
1 tsp. granulated garlic
6 tbsp. olive oil, divided
2 cups Panko bread crumbs
Preheat the oven to 375 degrees and line a greased 9” x 13” baking dish with half of the tortilla strips. Set aside and start the next step.
Using a large sauté pan , sauté the onions, green chilies, and garlic in half of the olive oil until translucent. Add half of the cumin and black pepper. Stir to combine while adding the black beans. Now add both soups and the sour cream and continue to stir until mixed well.
Pour half of the hot mixture over the tortilla strips and spread to cover the strips evenly. Sprinkle half of the cheese evenly over the first mixture layer. Now, pour the remainder of the mixture over the cheese and , again, spread evenly. Set aside while you prepare the topping.
Place the Panko bread crumbs, remaining cheddar cheese, remaining ground cumin and granulated garlic in a medium bowl and stir to mix well. Next, add the remaining olive oil and work into the dry mixture until evenly distributed and completely absorbed. Sprinkle the entire surface with the dry mixture and bake for one hour at 350 degrees. Remove from the oven and allow to rest 10 minutes before serving.
Serve with your favorite corn chips and additional sour cream. This is an excellent way to offer something new to family and friends, using the left over Thanksgiving turkey. A word of caution: Do not use or eat any cooked poultry that is older than five days! The exception would be if the remaining meat had been placed in the freezer and defrosted for this recipe.
Yield: 6 servings
Preparation time: 20 minutes
Cook time: 1 hour