Countdown to Thanksgiving: Turn Turkey Leftovers into Turkey Tortilla Casserole

Here's an easy way to put the leftover turkey to good use. It's the classic "mix and dump" casserole. But it's delicious...especially with good homemade guacamole on the side.

Turkey Tortilla Casserole
Serves ten.

3 cups chopped cooked turkey (about 1 pound)
1 large onion, finely chopped
1 can (4.5 ounce) shopped green chiles
2 cans (14.5 ounce each) fire-roasted diced tomatoes
(Note: I think the final product could use a little more spice. If you like things hot, you might use two cans of Rotel style tomatoes and chiles in a hotter version as a substitute for both the chiles and fire-roasted tomatoes. Or just add a diced jalapeno pepper or two to the mix.)
14 ounces tortilla chips or tostada shells
One can (14.5 ounces) chicken broth (or use homemade if you have it)
4 cups (about one pound) grated Mexican cheese blend
Sour cream for serving (Note: This is not really optional. The perfect crowning touch.)

Preheat oven to 375 degrees.

In a large bowl, combine turkey, onion, chiles and tomatoes. Blend well. Crush chips slightly and mix in. Pour into sprayed 9 by 12 inch casserole dish. Pour broth over and top with cheese.

Bake for approximately 40 minutes until cheese is browned around the edges. Serve with sour cream.