1 (14 1/2 oz.) mild enchilada sauce
1 (10 1/2 oz.) can condensed cream of mushroom soup
3 c. diced, cooked turkey
1/2 c. chopped onion
1 (6 oz.) pkg. corn chips, coarsely crushed
4 oz. sharp process American cheese, 1 c. shredded

Blend enchilada sauce and soup; stir in turkey and onion. Grease 12" x 7 1/2" x 2" baking dish. Sprinkle with half of the corn chips. Pour turkey mixture over. Sprinkle with cheese, then remaining corn chips. Bake in a moderate oven, 375 degrees for 35 to 40 minutes, or until heated through. Makes 4 to 6 servings.