This is a great way to use up leftover turkey. I”ve lightened the original recipe up, by replacing the can of condensed milk with a cup of non-fat sour cream.
3 cups, leftover cooked turkey, or cooked chicken breasts
1 pound sharp cheddar cheese, grated
1 package corn tortillas, cut into 2 inch wide strips
2 cans cream of chicken soup
1 cup non-fat sour cream
7 ounce can green chili peppers, chopped
Spray a 9 x 13 inch baking dish with non-stick olive oil spray or wipe down with olive oil. De-bone and de-skin meat and break into bite-sized pieces- shredded is even better.
Mix soup, milk, and peppers together in a bowl.
Put a layer of tortillas on the bottom of a large, rectangular baking dish.
Add a layer of meat, then a layer of grated cheese, another layer of tortillas.
Repeat until you have used all ingredients. At this point, you can refrigerate until you are ready to bake. Add soup mixture over the top and bake at 325 degrees, uncovered, until bubbly.
