Turkey Enchilada Lasagna (Mexican Casserole)

Stack the tortillas a few at a time and slice into 1 inch strips. Set aside.

Chop the turkey or chicken into bite sized pieces.

In a medium bowl, mix together green enchilada sauce, sour cream, green chiles, cumin, oregano, salt, pepper, (optional cream of celery soup!:). Set aside.

Grease a 9 x12 casserole. Put enough sauce on the bottom to cover. Place a layer of tortilla strips down to cover the bottom.

Add a layer of turkey, then vegetables, then a sprinkle of cheese.

Spread some sauce on top, then add a another layer of tortillas. It's important that the tortillas are next to the sauce because they need to soften up before cooking.

Repeat layers, finishing up with the rest of the sauce. Use 1 cup of cheese for casserole.

Set aside for 1/2 hour for tortillas to soften. Preheat oven to 350 degrees.

Sprinkle crushed tortilla chips on top for crunch and sprinkle with the remaining 1/2 cup of cheese.

Bake for 30 minutes until bubbly. Serve with guacamole, sour cream and hot sauce!