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Joanne's Turkey Enchilada Casserole
 

6 cups turkey 2 cans cream of mushroom soup 2 cans cream of chicken soup 2 large onions, chopped 1½ cans green chile, diced, drained 2 2¼ ounce cans ripe olives, sliced, drained ¾ teaspoon cumin ¼ teaspoon oregano 1 package flour tortilla, cut in 8 pieces 2½ pounds Monterey jack cheese, grated 1½ pints sour cream, divided Heat undiluted soup. Add onions, chiles, olives and seasonings. Cover bottom of large casserole (or two 9 x 13) with layer of torn tortillas, then layer of turkey, then soup mixture, and then cheese. Repeat layers until casserole is full, except in middle layer put 1½ cups sour cream over cheese. Cover and bake 325° F. for 1 hour. (Bake less if using two baking dishes.) Uncover, add remaining sour cream and bake 20 additional minutes.      Source: Turkey: A Bird for All Seasons.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.