Chicken/Turkey Enchilada Casserole

Great for using up some of that left over turkey;

2-3 cups diced, cooked chicken/turkey,  

 1 cup chopped onion, 

 1 can of Cream of Chicken soup, 

1 can Chicken Broth

1 small can of sliced olives

 1 small can of chopped green chilies

 1 can chopped fresh or canned tomatoes (partially drained)

 1/4 cup salsa (optional)

 1 small carton sour cream

12-15 corn tortillas, torn or cut into bite size pieces

  1/2 pound grated cheese (I use a bag of the Kraft Mexican blend grated cheese)

Mix all ingredients, except grated cheese.   Pour into a 9" x 11" baking pan (I spray it with Pam for easier cleaning).  Sprinkle the grated cheese over the top of the mixture.  Bake at 350 degrees for 1 hour.  

NOTE: I use the mild chopped green chilies and mild salsa so it's not quite to spicy.  But if you like hot & spicy you can use the hot stuff.