Sorta spicy Mexican Chip Casserole (not HOT!)

• 1 lb ground turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 10 34 ounces cream of mushroom soup
• 11 ounces mexicorn (can)
• 4 ounces chopped green chilies
• 10 12 ounces corn chips (think Fritos)
• 10 ounces enchilada sauce (I used mild)
• 8 ounces shredded colby-monterey jack cheese

1. In a skillet, cook meat, onion& garlic over med.
2. heat until meat is browned and onion tender.
3. (if you substituted beef, drain the meat mixture now.)
4. Add soup, corn and chilies; mix well.
5. In an ungreased 9x13 baking dish, layer meat mixture, topped by corn chips and enchilada sauce, then top with cheese.
6. Bake, uncovered, at 350 for 8-10 minutes or until heated through.

ground turkey, onion, clove garlic, cream of mushroom soup, mexicorn, green chilies, corn chips, enchilada sauce, colbymonterey

Taken from www.food.com/recipe/sorta-spicy-mexican-chip-casserole-not-hot-61727 (may not work)