Enchilada Casserole

1 lb. Ground Turkey (browned and drained)
2 Cans Chili (I used turkey chili)
1 Can Tomato Soup
1 Can Cream of Mushroom Soup
6 Eight Inch Flour Tortillas (torn up in 2-3 inch pieces)
1 3/4 cup Shredded Cheese

1.  Combine 1st four ingredients in a large bowl and mix well.
2.  Spread 1 cup of soup mixture on bottom of 13x9 pan.
3.  Layer half of the torn tortillas on top of soup mixture.
4.  Layer 1/2 of the soup mixture on the tortillas.
5.  Sprinkle 1 cup cheese on top of soup.
6.  Repeat tortilla and soup layers.
7.  Bake uncovered at 350 for 30 minutes or until hot and bubbly. 
8.  Top with remaining 3/4 cup cheese and bake for 5 minutes more.
9.  Let stand for 5-10 minutes before serving.

**Garnish with sour cream, red pepper flakes, and/or crushed tortilla chips
**We like to eat this with a green salad or with green peas.

Nutrition Info:
307 Calories
12.3 grams Fat
30 grams Carbs
19.5 grams Protein