Viva La Turkey is the kind of thrifty post-holiday casserole that clears out leftover turkey without making dinner feel like a rerun. You layer tortillas, turkey, creamy soups, green chiles, onion, and plenty of cheddar, then let the whole pan rest before baking so the flavors settle in and the tortillas soften into a hearty, sliceable casserole.
It also pulls double duty as a make-ahead freezer meal, which is handy when your refrigerator is packed tighter than Thanksgiving pants. Once baked, serve it hot with a simple salad, extra green chiles, or a spoonful of salsa if you want a little more kick.
- 🍗 Ingredients
- 🧑🍳 Instructions
- 💡 Tips
- 🔄 Variations
- 🥄 Serving Suggestions
- 🧊 Storage
- 💸 Price Breakdown
- 🛒 Walmart Grocery List
- ❓ FAQ
- 📌 Pin it
- 🖨️ Print-Friendly Recipe Card
Ingredients for Viva La Turkey
You only need a handful of basics to turn leftover turkey into a filling casserole. The canned soups make the sauce, the tortillas give it body, and the cheddar handles the heavy lifting on flavor.
- 3 cups cooked turkey
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 small can diced green chiles
- 1 onion, chopped
- 12 corn tortillas
- 4 cups cheddar cheese, grated
- 2 tablespoons water, for the baking dish
How to Make Viva La Turkey
Plan ahead for this one. The casserole is assembled first, then refrigerated for 24 hours before baking.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, diced green chiles, and chopped onion until smooth.
- Grease a large shallow baking dish and add 2 tablespoons water to the bottom of the dish.
- Layer the corn tortillas in the dish.
- Add a layer of cooked turkey over the tortillas.
- Spoon some of the soup mixture over the turkey.
- Top with a layer of grated cheddar cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover and refrigerate for 24 hours.
- Bake at 300 degrees F for 1 to 1 1/2 hours, until the casserole is piping hot throughout. For safe reheating, the center should reach 165 degrees F. You can check that with a food thermometer using guidance from FoodSafety.gov safe minimum temperature charts.
If you want to freeze it instead, cover the unbaked casserole tightly with foil, seal well, and freeze. Thaw it overnight in the refrigerator before baking.
Tips for the Best Turkey Casserole
Chop or shred the turkey evenly. Big chunks make the casserole harder to slice neatly. Smaller bite-size pieces spread better through the layers.
Use a shallow dish, not a deep one. A shallow casserole heats more evenly, which matters when you are working with a cold, densely layered make-ahead dinner.
Do not skip the rest in the refrigerator. That 24-hour chill gives the tortillas time to soften and absorb moisture from the soup mixture, so the finished casserole holds together better.
Grate your own cheese if you can. Pre-shredded works fine, but freshly grated cheddar melts a little smoother and usually gives you a better top layer.
Easy Variations
Swap the turkey for chicken. If your leftovers ran out, cooked shredded chicken fits right in with the same amount.
Use pepper jack for more heat. Replace part of the cheddar with pepper jack if you want a sharper, spicier bite.
Add a spoonful of salsa on the side. The recipe itself stays mild and creamy, so salsa is an easy way to wake up each serving without changing the casserole.
If you still have more turkey to use up, take a look at Turkey Alfredo: Thanksgiving Leftovers or Turkey Pot Pie: Thanksgiving Leftovers for two more practical ways to stretch the bird.
Serving Suggestions
This casserole is rich, cheesy, and filling, so keep the sides simple. A crisp green salad, steamed green beans, or a scoop of cranberry sauce all work well.
For a heartier leftovers spread, serve smaller portions alongside another post-holiday favorite like White Chili: Thanksgiving Leftovers. That lets you stretch the casserole even further if you are feeding a crowd.
Storage and Freezing
Unbaked make-ahead casserole: Refrigerate the assembled dish for up to 24 hours before baking, just as directed.
Baked leftovers: Cool promptly, cover tightly, and refrigerate for up to 3 to 4 days. That estimate follows standard cooked leftover guidance for poultry casseroles.
Freezer storage: Freeze the unbaked casserole, tightly wrapped, for up to 3 months for best quality. Thaw overnight in the refrigerator before baking. If you freeze baked leftovers instead, portion them first so they thaw and reheat more evenly.
Reheating: Reheat individual portions or the full casserole until hot all the way through. The safest target is 165 degrees F in the center.
💸 Budget101® Price Breakdown: Viva La Turkey: Thanksgiving Leftovers
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Cooked turkey |
$7.98 |
3 C. |
$7.39 |
|
Cream of chicken soup |
$0.68 |
1 can |
$0.68 |
|
Cream of mushroom soup |
$0.68 |
1 can |
$0.68 |
|
Milk |
$2.52 |
1 C. |
$0.16 |
|
Small can diced green chiles |
$0.78 |
1 |
$0.78 |
|
Onion |
$2.44 |
1 |
$0.61 |
|
Corn tortillas |
$0.62 |
12 |
$7.44 |
|
Cheddar cheese |
$1.97 |
4 C. |
$3.93 |
|
Water |
– |
2 T. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$21.68 |
👨👩👧👦 Cost Per Serving |
$2.71 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Cooked Turkey Breast, 16 oz
- Cream of Chicken Soup, 10.5 oz
- Cream of Mushroom Soup, 10.5 oz
- Whole Milk, 1 gal
- Diced Green Chiles, 4 oz
- Yellow Onion, 1 each
- Corn Tortillas, 12 count
- Mild Cheddar Cheese, 32 oz
- Purified Water, 16.9 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Viva La Turkey: Thanksgiving Leftovers
You can. Use the same amount, 3 cups of cooked chicken, and keep the rest of the recipe exactly the same. It works best with shredded or chopped cooked chicken so the layers stay even and the casserole slices cleanly instead of pulling apart in big chunks.
Yes, if you want the texture the recipe is aiming for. That long chill gives the tortillas time to absorb moisture from the soup mixture, which helps the casserole hold together better and keeps the layers from tasting separate and patchy.
Absolutely. Assemble it, wrap it tightly, and freeze it before baking for up to 3 months for best quality. When you’re ready to use it, thaw it overnight in the refrigerator so the center doesn’t stay icy while the edges overcook.
Check the center, not just the bubbly edges. A casserole this thick should be piping hot in the middle, and 165 degrees F is the target if you’re using a thermometer. If the top browns before the middle is ready, cover it loosely with foil and keep baking.
A 9×13-inch shallow baking dish is the safest bet. You need enough surface area to spread the layers out instead of stacking them too deep, because a deep pan takes longer to heat through and can leave you with an overdone edge and a cool middle.
You can, but corn tortillas hold up better in a casserole that rests overnight. Flour tortillas tend to soften more and can turn gummy in a creamy baked dish, while corn tortillas keep more structure after soaking in the sauce.
Keep the sides light because the casserole is rich and cheesy. A green salad, steamed vegetables, cranberry sauce, or a spoonful of salsa all balance it nicely without turning dinner into a second Thanksgiving round nobody asked for.
Plan on 3 to 4 days in the refrigerator if you cool it promptly and keep it covered. Cut it into portions before storing if you can, because smaller pieces chill faster and reheat more evenly later.
Yes, and it’s a smart move if you don’t have mountains of leftovers. Use half of every ingredient and bake it in an 8×8-inch dish. Start checking for doneness near the 45-minute mark, since a smaller casserole usually heats faster.
Those 2 tablespoons give the bottom of the dish a little moisture so the tortillas are less likely to stick hard during the long refrigerated rest and bake time. It’s a small step, but it makes serving a lot less aggravating.
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Did you make this recipe? Leave a comment and tell us how you served it, what leftovers you used, or whether you froze a second pan for later. That kind of real-world kitchen intel helps everyone.
🖨️ Print-Friendly Viva La Turkey: Thanksgiving Leftovers
Viva La Turkey: Thanksgiving Leftovers
Ingredients
- 3 cups cooked turkey
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 small can diced green chiles
- 1 onion chopped
- 12 corn tortillas
- 4 cups cheddar cheese grated
- 2 tablespoons water
Equipment
Instructions
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, milk, diced green chiles, and chopped onion until smooth.
- Grease a large shallow baking dish and add 2 tablespoons water to the bottom.
- Layer corn tortillas in the dish.
- Add a layer of cooked turkey.
- Spoon part of the soup mixture over the turkey.
- Top with grated cheddar cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover and refrigerate for 24 hours.
- Bake at 300 degrees F for 1 to 1 1/2 hours until piping hot throughout.
- If frozen, thaw overnight in the refrigerator before baking.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Servings are estimated from a 9x13-inch casserole cut into 8 pieces.
Prep time is estimated from chopping, mixing, and layering steps.
Bake until the center reaches 165 degrees F for safe reheating.
Refrigerate baked leftovers up to 3 to 4 days.
Freeze unbaked casserole up to 3 months for best quality.
