Sorta spicy Mexican Chip Casserole (not HOT!)

MMMMMMMMMMMMmmmmm - DH couldn't get his fill of this one! This is adapted from Quick Cooking, July/August 1998 issue. Enjoy!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb ground turkey
• 1  medium onion, chopped
• 1  clove garlic, minced
• 10 3⁄4 ounces  cream of mushroom soup
• 11  ounces  mexicorn (can)
• 4  ounces  chopped green chilies
• 10 1⁄2 ounces  corn chips (think Fritos)
• 10  ounces  enchilada sauce (I used mild)
• 8  ounces  shredded colby-monterey jack cheese

Directions

1. In a skillet, cook meat, onion& garlic over med.
2. heat until meat is browned and onion tender.
3. (if you substituted beef, drain the meat mixture now.) Add soup, corn and chilies; mix well.
4. In an ungreased 9x13 baking dish, layer meat mixture, topped by corn chips and enchilada sauce, then top with cheese.
5. Bake, uncovered, at 350 for 8-10 minutes or until heated through.