Provided by Woman's Day
Heat oven to 350°F. Coat a 9- to 10-in. deep-dish pie plate or a round 21⁄2- to 3-qt casserole with nonstick cooking spray.
Put turkey into a nonstick skillet over medium-high heat. Sprinkle with cumin and cook about 5 minutes, stirring to break up clumps, until meat is no longer pink.
Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook about 10 minutes to develop flavors.
Put 1 tortilla in bottom of prepared pie plate. Spread with 1⁄2 the meat mixture, then sprinkle with 1⁄3 the cheese. Repeat layers using 1⁄2 the remaining cheese. Top with remaining tortilla; cover with foil.
Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 5 to 10 min before cutting in wedges.
Serve with Toppings; garnish with cilantro.
Calories 240 Fat 10g Saturated fat 4g Cholesterol 51mg
Sodium 790mg Carbohydrate 17g Fiber 1g
This recipe has been added to the following public cookbooks:
mine,
gary's cook book,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Nelda H. Holden
07/21/09 05:45 PM | enchilada piehominy (can of) would be good as a change from corn. I like corn tortillas |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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