Recipe Collections	Home	Link to Us			Appetizer	Barbeque	Beef	Beverage
Bread	Brunch	Cake	Chicken	Christmas	Cookie	Dessert	Holiday	Main Dish
Pasta	Pie	Pork	Salad	Seafood	Side Dish	Soup	Thanksgiving	Vegetarian

Turkey-Tortilla Casserole recipe

4 servings

Ingredients:

3 1/4 teaspoons vegetable oil, divided

3/4 pound oven-roasted turkey breast, cut into 2- x 1/4-inch strips

1 teaspoon dried oregano, divided

1/4 teaspoon salt

3/4 teaspoon ground cumin, divided

1/8 teaspoon pepper

2 large cloves garlic, minced

3/4 cup fresh corn kernels, divided

3/4 cup sliced green onions

1/3 cup chopped fresh cilantro

1 large clove garlic, minced

3 tablespoons all-purpose flour

2 1/4 teaspoons chili powder

1/8 teaspoon ground cinnamon

1 cup water

1 (10.5 ounce) can low-sodium chicken broth

5 (6 inch) corn tortillas, cut in half

Vegetable cooking spray

1/2 cup shredded reduced-fat extra-sharp Cheddar cheese

1/4 cup nonfat sour cream

Cilantro sprigs (optional)

Cherry tomato slices (optional)

Instructions:

Heat 3/4 teaspoon oil in a medium nonstick skillet over medium-high heat.

Add turkey; saute 1 minute.

Add 3/4 teaspoon oregano, salt, 1/4 teaspoon cumin, pepper, and 2 cloves garlic; saute 1 minute.

Add 1/2 cup corn and onions, and saute 1 minute.

Spoon into a bowl; stir in chopped cilantro.

Set aside.

Heat 1 1/2 teaspoons oil in skillet over medium heat.

Add remaining 1/4 teaspoon oregano, remaining 1/2 teaspoon cumin, and 1 clove garlic; saute 1 minute.

Add flour, chili powder, and cinnamon; cook, stirring constantly with a wire whisk, 1 minute.

Gradually add water and broth to mixture, and cook, stirring constantly with whisk, 5 minutes or until mixture is thickened and bubbly.

Pour sauce into a bowl; cover and set aside.

Brush remaining 1 teaspoon oil evenly over both sides of tortilla halves.

Place a nonstick skillet over medium-high heat until hot.

Add 5 tortilla halves, and cook 30 seconds on each side or until softened.

Remove from skillet; set aside, and keep warm.

Repeat procedure with remaining tortilla halves.

Arrange 5 tortilla halves in an 8-inch square baking dish coated with cooking spray.

Spread 1/3 cup sauce over tortillas, and top with turkey mixture.

Spoon 2/3 cup sauce over turkey mixture; top with remaining 5 tortilla halves.

Spread remaining 2/3 cup sauce over tortillas; top with cheese and remaining 1/4 cup corn.

Bake at 450 degrees for 15 minutes or until bubbly.

Cut into squares; serve with sour cream.

If desired, garnish with cilantro sprigs and tomato.