Preheat oven to 350°. Lightly grease a 9x13-inch pan. In medium bowl, combine turkey or chicken, corn, chiles, red onion, and half of the sour cream mixture. Pour enchilada sauce into another medium bowl. Dip 8 tortilla halves, one at a time, in sauce; arrange on bottom of prepared dish. Add half the meat mixture, spreading evenly with spatula to cover. Sprinkle one cup of the cheese over meat layer. Add another layer of 8 dipped tortilla halves, the remaining meat mixture (spread evenly), and one cup of the cheese. Top with remaining 8 tortilla halves, dipped in sauce. Pour any remaining sauce over dish. Spoon remaining sour cream mixture into plastic food storage bag and snip off one corner. With this, make a lattice design over top of the dish. Decorate here and there with green chiles and olives. Sprinkle with cheese and bake 30 minutes or until bubbly. Let stand 15 minutes before serving.
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