Mexican Turkey Casserole

2 cups cubed cooked turkey
1 can cream of chicken soup
1 cup milk
1/4 cup diced green chiles
2 cups crushed corn chips
1 cup chopped onion
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese

In saucepan, combine turkey, soup, and chilies. Heat slowly, stirring constantly until bubbly. Sprinkle one third of the corn chips on the bottom of a 2 quart casserole. Pour in half of the turkey mixture, 1/2 cup onion and 1/2 cup of each cheese. Layer another one third of the corn chips, remaining turkey mixture, onion and cheese. Top with remaining corn chips. Back at 375 for 45 minutes.

Serves 6