Turkey tortilla casserole, adapted
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Vegetable oil; divided |
| ¾ | pounds | Oven-roasted turkey breast |
| Cut into 2 x 1/4 inch strips | ||
| 1 | teaspoon | Dried oregano; divided |
| ¾ | teaspoon | Ground cumin; divided |
| ¼ | teaspoon | Pepper |
| 2 | larges | Garlic cloves; minced |
| ¾ | cup | Corn kernels; divided |
| ¾ | cup | Sliced green onions |
| ¼ | cup | Chopped fresh cilantro |
| 1 | large | Garlic clove; minced |
| 3 | tablespoons | All-purpose flour |
| 1 | tablespoon | Chili powder |
| ⅛ | teaspoon | Ground cinnamon |
| 1 | cup | Water |
| 10 | ounces | Chicken broth |
| 5 | Corn tortillas; (6-inch) | |
| Vegetable cooking spray | ||
| 2 | ounces | Sharp cheddar cheese; shredded |
| ¼ | cup | Sour cream |
| Cilantro sprigs | ||
| Cherry tomato slices | ||
Directions
Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add turkey; saute 1 minute. Add ¾ teaspoon oregano, ¼ teaspoon cumin, pepper, and 2 garlic cloves; saute 1 minute. Add ½ cup corn and green onions; saute 1 minute. Spoon into a bowl, and stir in cilantro. Set aside.
Heat 2 teaspoons oil in skillet over medium heat. Add remaining ¼ teaspoon oregano, remaining ½ teaspoon cumin, and 1 garlic clove; saute 1 minute. Add flour, chili powder, and cinnamon; cook 1 minute, stirring constantly with a wire whisk. Gradually add water and broth; cook 5 minutes or until thickened and bubbly, stirring constantly with whisk. Pour sauce into a bowl; place plastic wrap on surface, and set aside.
Brush remaining 1 teaspoon oil over both sides of tortillas. Place a large nonstick skillet over medium-high heat until hot. Add 3 tortillas, and cook 30 seconds on each side or until softened. Remove from skillet. Cut tortillas in half; set aside, and keep warm. Repeat procedure with remaining tortillas. Arrange 5 tortilla halves in bottom of an 8-inch square baking dish coated with cooking spray. Spread ⅓ cup sauce over tortillas; top with turkey mixture. Spoon ⅔ cup sauce over turkey mixture, and arrange remaining 5 tortilla halves over turkey mixture.
Spread remaining ⅔ cup sauce over tortillas; sprinkle cheese and remaining ¼ cup corn over sauce. Bake at 450 degrees for 15 minutes or until bubbly.
Recipe By: Cooking Light, Sept. 1995 From: Jazzbel Date: 17 Apr 97 Eat-L List (Recipes And Food Folklore) Adapted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@...> on Jan 11, 99