4 c. turkey (cut into small pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c sour cream
1 c. milk
1 can diced green chilies (I also added a few jalapenos too– but it shouldn’t be too spicy)
2 tablespoons minced onions
12 corn tortillas, cut/torn into small pieces
2 tbs oil
8 oz. grated cheddar cheese or Monterey jack cheese
Fry tortilla shells in oil until slightly crispy. Mix soups, milk, chilies, sour cream and onions. Layer in a 9x13 pan half the tortilla shells, half the turkey, half the soup mixture, half the cheese, then repeat.
Bake at 350 degrees for 45 minutes.
Serves 8
