Turkey tortilla casserole, adapted

Yield: 4 Servings

Measure Ingredient
4 teaspoons Vegetable oil; divided
¾ pounds Oven-roasted turkey breast
\N \N 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 \N Corn tortillas; (6-inch)
\N \N Vegetable cooking spray
2 ounces Sharp cheddar cheese; shredded
¼ cup Sour cream
\N \N Cilantro sprigs
\N \N Cherry tomato slices

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

Similar recipes