My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997. We had several family members in town and they were crazy for this dish. My step-daughter Karen, even had the leftovers for breakfast the next day.
It has since become a family favorite, any time of year. After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole. Leftover chicken would work equally as well. I often make the casserole the day before and let the dish rest and enhance the flavors.
This would be a great dish for Super Bowl parties!
TURKEY ALA MUMBA
1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
- Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.
- Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.
- Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!