Spray a large skillet with cooking spray. Spread 1 cup of the green enchilada sauce on the bottom of the skillet then start layering with 1/3 of the turkey, 1/3 of the tortilla chips, top with 1/3 of the sour cream and 1/3 of the cheese. Repeat with remaining enchilada sauce, turkey, chips, sour cream and cheese 2 more times, to make a total of 3 layers of each ingredient.
Bake for 10 minutes or until hot inside and all the cheese has melted.
Top with chopped tomatoes, green onions, feta cheese, cilantro and black pepper.
Serve while hot.
If you want to use an egg for this recipe, you can either top the chilaquiles with a fried egg once they're done cooking or you can crack an egg right on top before putting the pan into the oven.
You can use any type of meat for this recipe.
You can use queso fresco instead of feta if you prefer.
You can store this in an airtight container in the fridge for up to 1 day. Unfortunately you can't store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.