Turkey Enchilada Casserole

This is a favorite recipe in our house and has been adapted from my Gma Visscher's Chicken Enchiladas.

Ingredients

2 cups of cooked shredded chicken or turkey
2 cans of cream of Chx soup
8 oz of sour cream (opt)
8 oz of cream cheese (opt)
1 can of green chilies or rotel
1 finely chopped onion (opt)
2 cups of shredded cheddar cheese
6-8 corn tortillas



Usually I boil 4 boneless skinless chicken breasts but, this time I bought a turkey when they were really cheap around Thanksgiving. Aaron deep fried it and then I froze it in quart bags, I used one in place of chicken.
Chop or shred the meat
Mix the soup, sour cream, cream cheese, rotel, and meat
Use a deep casserole dish and grease lightly.
Spread a little of soup mixture on bottom of the pan. Spread soup on one side of a 2 corn tortillas and lay in pan.



Add more soup mixture to top and sprinkle with a 3rd of the cheese. Do this 2 or 3 times depending on the size of your dish. Sprinkle the top with the remaining cheese.

Bake on 350 for about 45 min or until heated all the way through. Serve with Tortilla chips

I have made this recipe many times and it is very flexible, you can add black olives or any other topping your family likes the sour cream and cream cheese make it creamier but, if you don't have these ingredients on hand, it is just as yummy with just soup. If you prefer actual enchiladas you can fill the corm tortillas with soup mix and cheese and line the bottom of a pan and then cover with the remaining soup mixture and cheese. You can also use flour tortillas but they don't seem to hold up and become soggy.