Unless you have several large football teams over to the house on Thanksgiving, I know you'll have turkey leftovers. I've posted this recipe before but thought since "turkey day" is creeping up on us, it was time for a re-post so you'll have it handy if you can't think of a way to use up the leftovers.
Chicken/Turkey Enchilada Casserole
3-4 cups diced, cooked chicken or turkey, 1 cup chopped onion, 1 can Cream of Chicken soup, 1 can Cream of Mushroom soup, 1 can Chicken Broth, 1 can chopped green chilies (I use the mild ones) 1/2 cup chopped tomatoes, fresh or canned (partially drained) 1/4 cup salsa, 1 small can sliced olives, 1 small carton sour cream, 12-15 tortillas, torn into bite size pieces (corn or flour) and 1/2 pound grated cheese, Cheddar or Jack mixed.
Mix all ingredients, except grated cheese. Pour into a 9" x 11" baking pan. Sprinkle grated cheese over the top and bake at 350* for 1 hour if using corn tortillas, a little longer if using flour tortillas.
This is a favorite of ours anytime I have left over turkey or chicken. You can make it as mild or hot as you care to just by choosing mild or hot salsa and chilies. Enjoy.........Linda