• 2 tablespoons Dierbergs olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 clove garlic, minced
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10.75 ounces) cream of chicken soup
• 2 cans (10 ounces each) diced tomatoes with green chiles
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 cups diced turkey
• 1 package (8 ounces) shredded Dierbergs four cheese Mexican cheese blend
• 10 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:
Saturated Fat: N/A