| 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" <Robert-Miles@usa.net> on Jan
11, 99
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