4-5 c. diced cooked turkey or chicken
10 3/4 oz. can condensed cream of mushroom soup
8 corn tortillas, cut in 1/2 inch strips
4 oz. can diced green chilies, drained
7 oz. can green chili salsa
1/3 c. thinly sliced green onions including tops
3/4 tsp. ground cumin
2 c. (8 oz.) each shredded Jack and Cheddar cheese
2 1/4 oz. can sliced ripe olives, drained

In a bowl, combine most of the turkey, soup, chilies, salsa, olives, onion and cumin; set aside. Arrange half the tortilla strips in a well greased 9 x 13 inch casserole. Cover evenly with half the turkey mixture and all of the Jack cheese. Top with remaining tortilla strips and remaining turkey. Sprinkle Cheddar cheese over all. At this point, you may cover and refrigerate until next day or freeze. Bake uncovered in a 350 degree oven for 30 minutes or until cheese is melted and mixture is heated through. If refrigerated, bake covered for 30 minutes, uncover and bake 15 minutes more. Let stand for about 5 minutes before cutting into squares. Serves 6-8.