About 4 cups of cut up cooked turkey
cream of mushroom soup
cream of celery soup (or cream of chicken)
1 can diced green chilis
About 1 cup milk
About 1/2 Cup sour cream.
For this recipe, you don't need to roll up enchiladas.
Mix the soups, green chilis, milk, and sour cream in a bowl. Spread some in the bottom of the pan to keep the food from sticking.
Layer the bottom of the pan with corn tortillas. You may need to break some in half. You only need them one layer thick.
Layer on about 2 cups of the turkey, and about a 1 1/2 cups of grated cheese.
Pour 1/3 of the soup mixture over the top.
Lay another layer of corn tortillas, and then the last 2 cups of turkey and about 1 1/2 cups of grated cheese.
Pour another 1/3 of the soup mixture on top.
Lay one last layer of corn tortillas on top. Top with another 1 1/2 cups of grated cheese. Pour remaining 1/3 of soup mixture over the top.
Bake 350 degrees for 1 hour.
Layer one last layer