Turkey And Tortilla Casserole

• 4 to 5 c. diced, cooked turkey or chicken
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 (4 oz.) can diced green chilies, drained
• 1 (7 oz.) can green chili salsa
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1/3 c. thinly sliced green onions (including tops)
• 3/4 tsp. ground cumin
• 8 corn tortillas, cut in 1/2-inch strips
• 2 c. (8 oz. each) shredded Jack and Cheddar cheese

1. In a bowl, combine turkey, soup, chilies, salsa, olives, onions and cumin.
2. Set aside.
3. Arrange half the tortilla strips in a well-greased shallow 3-quart casserole or a 9 x 13-inch baking dish.
4. Cover evenly with half the turkey mixture and all the Jack cheese.
5. Top with remaining tortilla strips and remaining turkey. Sprinkle Cheddar cheese evenly over all.
6. (At this point, you may cover and refrigerate until next day.)
7. Bake uncovered in a 350u0b0 oven for 30 minutes or until cheese is melted and mixture is heated through.
8. Let stand 5 minutes before cutting into squares.
9. Makes 6 to 8 servings.

chicken, condensed cream, green chilies, green chili salsa, olives, green onions, ground cumin, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842452 (may not work)