Time 45m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Melt butter in saucepan, then add onions. Cook until tender. Add green chilies, taco sauce, three soups, and turkey or chicken. Place a layer of tortillas on bottom of 2-inch deep casserole dish. Place alternate layers of soup mixture, tortillas and cheese on top. Repeat for 3 layers, making sure top layer is cheese. Bake at 350°F for 30 minutes to one hour, or until cheese is melted.
Time 1h30m Yield 4 servings Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside. In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate. Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes. In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.
Time 1h Yield 12 Number Of Ingredients 16 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Preheat oven to 375 degrees F (190 degrees C). Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika. Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Time 4h30m Yield 12 servings (5 quarts). Number Of Ingredients 13 Steps:
In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.
Time 1h Yield Serves six Number Of Ingredients 11 Steps:
Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.
Time 45m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned. Add potatoes, turkey and broth. Simmer approximately 15 minutes. Reduce heat; add milk salt and pepper to taste. Simmer 20 minutes. Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.
More about “turkey or chicken sopa recipes”
Yield 5 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well. In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.