Ingredients
1 T olive oil
1 cup chopped green or red pepper
1 pound lean ground turkey
2 tsp. ground dumin
1 can (14 1/2 or 15 ounce) diced tomatoes with garlic and onion
1/2 cup enchilada sauce
1 can (4 ounce) chopped green chiles
1 cup frozen corn kernels
3/4 cup canned sliced black olives
Four 6 to 8 inch corn or flour tortillas
1 bag (8 ounce) shredded light 4-cheese Mexican blend cheese
Toppings: sour cream, chopped tomato, onion, scallion, shredded lettuce
Directions
Heat oil in a large skillet over medium heat. Add pepper and saute 3 to 4 minutes. Add turkey; cook, breaking into chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce, and chiles.
Bring to a simmer and cook 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees F.
To Assemble:
Line bottom of 3-quart round baking dish with 2 tortillas. Top with 1/2 the meat mixture, then about 1/3 the cheese. Top with a tortilla, the remaining meat filling, 1/2 the remaining cheese, then remaing tortilla. Cover with foil.
Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filling bubbles. Col 5 to 10 minutes before cutting into wedges. Serve with toppings.
Serves 6
Time: 20 minutes plus cooking and cooling time, approximately 1 hour and 45 minutes
Nutritional Information:
362 calories
28 g. protien
3 g. fiber
17 g. fat (6 g. saturated fat)
69 mg. cholesterol
1,119 mg sodium
Note: Tastes great with a tossed green salad
Posted by: Deb