Monterey Tortilla Casserole

This Tex-Mex casserole is one of the fastest ways to turn leftover turkey into a completely different meal. Crushed tortilla chips form the base, layered with cubed cooked turkey, canned creamed corn, picante sauce, sliced black olives, and a blanket of shredded cheddar on top. Ten minutes of assembly, 40 minutes in the oven, done.

Creamed corn is the ingredient that holds this together. It acts as a binding sauce between the turkey and chips, adding sweetness and a thick, creamy texture without needing to make a separate sauce. The picante sauce cuts through that sweetness with heat and vinegar, keeping every bite balanced.

The tortilla chips on the bottom soften during baking and absorb the creamed corn and picante, turning into something closer to a soft tamale layer. They won’t stay crunchy, and that’s the point. Extra chips served alongside give you the crunch.

Kitchen Tips

• Crush the chips coarsely. Large pieces, not crumbs. You want them to hold some structure and create a distinct layer, not dissolve.
• Use leftover turkey from any source. Thanksgiving leftovers, rotisserie turkey, or even thick-sliced deli turkey all work here.
• Choose your picante heat level carefully. Mild for kids, medium for a crowd, hot if you want real kick. It’s ¾ cup and it defines the spice level of the whole dish.
• Let it rest 5 minutes after baking. The creamed corn base sets slightly and slices more cleanly.

Variations

• Chicken version: Swap the turkey for shredded rotisserie chicken. Equally good.
• Black bean addition: Layer in a drained can of black beans for extra protein and fiber.