Turkey Tortilla Casserole

I don't make a lot of casseroles... they take time, and I don't have a lot of it lately. But this is by far one of my husband's favorite and I'm making it for dinner tonight! When we first got married, my husband did a lot of the "my mom used to make..." and that's tough competition when he's talking about my mother-in-law's cooking. She's a great cook - one who can make something great out of just about nothing - and I'm not like her! I'm no master in the kitchen, but over the past 13 years I have made this recipe a few times each year when we have our wonderful leftover turkey. I think I've almost mastered it, as long as I use a lot more fried tortillas than the recipe calls for (Earl doesn't like it too saucy!). Here is the recipe... try it out! Warning!!! Don't make this is you are watching your weight or cholesterol. It's dangerous!

Turkey Tortilla Casserole

1 can cream of chicken soup
1 can cream of celery soup
16 oz. sour cream
1 small can diced green chilies
1 c. milk
1 tbsp. minced dried onions
1/2 tsp. garlic salt
3 c. (or so) chopped leftover turkey (dark and light - chop it up and put in in a zip bag in the freezer after Thanksgiving. You can make the casserole whenever you want!)
15-20 corn tortillas (cut in triangles, fried in oil - don't use store bought chips!)
Jack cheese
Mozzarella cheese
sliced black olives

Soak minced onions and garlic salt in milk. Mix soups, sour cream and chilies. Add milk mixture to soup mixture. Layer in 13x9 greased pan: chips, 1/2 meat, 1/2 soup mixture, cheeses. Repeat layers ending with cheeses. Sprinkle with sliced olives. Cook at 350 until hot and bubbly. Use more thicker chip layer if you don't want a really saucy casserole.