Turkey Tortilla Casserole
Cooking Light, Five Star Recipes
Turkey Tortilla Casserole
Cooking Light, Five Star Recipes
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1 tablespoon plus 1/4 teaspoon vegetable oil, divided 3/4 pound oven roasted turkey roast, cut into 2 x 1/4 inch strips (about 2 1/2 cups) 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 1/2 ounce) can low sodium chicken broth 5 (6 inch) corn tortillas, cut in half vegetable cooking spray 1/2 cup (2 ounces) shredded reduced fat extra sharp Cheddar cheese 1/4 cup nonfat sour cream cilantro springs (optional) cherry tomato slices (optional) Directions: Heat 3/4 teaspoon oil in a medium nonstick skillet over medium high heat. Add turkey; sauté 1 minute. Add 3/4 teaspoon oregano, salt, 1/4 teaspoon cumin, pepper, and 2 cloves garlic; sauté 1 minute. Add 1/2 cup corn and onions, and sauté 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; sauté 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°F for 15 minutes or until bubbly. Cut into squares; serve with sour cream. If desired, garnish with cilantro springs and tomato. Yield: 4 servings. |