Turkey Casserole

• 12 corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 c. milk
• 1 onion, grated or minced
• 1 to 1 1/2 (7 oz.) cans green chili salsa
• 2 Tbsp. water
• 4 c. cubed, cooked turkey
• 1 lb. Cheddar or Monterey Jack cheese, shredded

1. Cut tortillas into 1-inch strips or squares.
2. Mix soups, milk, onion and salsa.
3. Grease large shallow baking dish.
4. Place 2 tablespoons water in bottom of dish.
5. Make layer of tortillas in dish, then layer of turkey, then layer of soup mixture.
6. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese.
7. Refrigerate 24 hours to blend flavors.
8. Bake, uncovered at 300u0b0 for 1 to 1 1/2 hours.
9. Let stand 10 minutes before serving.

corn tortillas, cream of chicken soup, cream of mushroom soup, milk, onion, green chili salsa, water, turkey, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332331 (may not work)