2 cups leftover turkey breast, cooked, and cut into bite sized pieces 1 cup chicken broth 1 large. onion, chopped 1 large green pepper, chopped 2 tablespoons margarine 1 teaspoons chili powder Dash garlic salt 1 can cream of chicken soup 1 can cream of mushroom soup 1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed 1/2 pound Cheddar cheese, grated 12 corn tortillas, cut into strips
Cut turkey breast into bite size pieces. Saute onion and green pepper in margarine. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of turkey in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (*You can also use flour tortillas instead of corn.) Serves 8.
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