| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Tex-Mex | Casseroles, Turkey, Tex-mex | 4 | Servings |
INGREDIENTS
| 4 | ts | Vegetable oil; divided |
| 3/4 | lb | Oven-roasted turkey breast |
| Cut into 2 x 1/4 inch strips | ||
| 1 | ts | Dried oregano; divided |
| 3/4 | ts | Ground cumin; divided |
| 1/4 | ts | Pepper |
| 2 | lg | Garlic cloves; minced |
| 3/4 | c | Corn kernels; divided |
| 3/4 | c | Sliced green onions |
| 1/4 | c | Chopped fresh cilantro |
| 1 | lg | Garlic clove; minced |
| 3 | tb | All-purpose flour |
| 1 | tb | Chili powder |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Water |
| 10 | oz | Chicken broth |
| 5 | Corn tortillas; (6-inch) | |
| Vegetable cooking spray | ||
| 2 | oz | Sharp cheddar cheese; shredded |
| 1/4 | c | Sour cream |
| Cilantro sprigs | ||
| Cherry tomato slices |
INSTRUCTIONS
Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add turkey; saute 1 minute. Add 3/4 teaspoon oregano, 1/4 teaspoon cumin, pepper, and 2 garlic cloves; saute 1 minute. Add 1/2 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 1/2 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 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 1/4 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" <[email protected]> on Jan 11, 99
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