Recipe - Turkey Tortilla Casserole Adapted

4 teaspoon Vegetable oil; divided
Three fourths pound Ovenroasted turkey breast
Cut into 2 x One fourth inch strips
1 teaspoon Dried oregano; divided
Three fourths teaspoon Ground cumin; divided
One fourth teaspoon Pepper
2 lg Garlic cloves; minced
Three fourths cup Corn kernels; divided
Three fourths cup Sliced green onions
One fourth cup Chopped fresh cilantro
1 lg Garlic clove; minced
3 tablespoon Allpurpose flour
1 tablespoon Chili powder
1/8 teaspoon Ground cinnamon
1 cup Water
10 ounce Chicken broth
5 Corn tortillas; (6inch)
Vegetable cooking spray
2 ounce Sharp cheddar cheese;
shredded
One fourth cup Sour cream
Cilantro sprigs
Cherry tomato slices

Heat 1 teaspoon oil in a medium nonstick skillet over mediumhigh heat. Add
turkey; saute 1 minute. Add Three fourths teaspoon oregano, One fourth teaspoon cumin,
pepper, and 2 garlic cloves; saute 1 minute. Add One half 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 1/4
teaspoon oregano, remaining One half 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 mediumhigh 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 8inch
square baking dish coated with cooking spray. Spread 1/3 cup sauce over
tortillas; top with turkey mixture. Spoon 2/3 cup sauce over turkey
mixture, and arrange remaining 5 tortilla halves over turkey mixture.
Spread remaining 2/3 cup sauce over tortillas; sprinkle cheese and
remaining One fourth 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 EatL
List (Recipes And Food Folklore) Adapted by: Jim Weller

Posted to MMRecipes Digest V4 #3 by "Rfm" RobertMiles@usa.net on Jan
11, 99