Ingredients:
2 c. cooked, shredded turkey (or chicken)
2 cans cream of chicken soup
1 can water
1 sm. can green chiles
2 c. grated cheddar cheese
1 c. chopped onion
1/2 tsp. chili powder
1 pkg. (12-14) corn tortillas
Instructions:
1. Mix together the soup, water, 1 c. of the cheese, and green chiles. Stir in turkey.
2. Spread a small amount of sauce to cover the bottom of a 9x13 pan. Add tortillas, cut in half, to cover the bottom of the pan. Cover with sauce & turkey mixture.
3. Continue to layer, about 3 layers, and top with remaining grated cheese.
4. Bake at 350 degrees for about 20-30 minutes, until bubbling gently.
*Serve with your choice of sour cream, salsa, etc.
This is a Randall family favorite, and part of our Thanksgiving traditions going back for years. The day after Thanksgiving, we'd use the leftover turkey to make a big enchilada dinner! Though, as the family grew and we had less and less "leftover" turkey, we now usually just cook a whole separate turkey just for the enchiladas! Haha!