Mom's Other Enchilada Recipe

I just figured out why my siblings recipe for enchiladas seemed different from what my mother taught me. She did teach me the ground beef recipe below, but she used to always make turkey enchiladas. When my siblings talked about chicken enchilada, it didn't ring a bell in my head. But now I remember what Mom used to make. This was our standard "after thanksgiving" meal. This recipe is very forgiving, so if you don't use the exact amounts, it will still turn out good. :)

Ingredients:

About 4 cups of cut up cooked turkey

corn tortillas

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.

grated cheese.

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