Ingredients:
1 lb ground turkey
1/2 cup chopped onion (about 1 medium)
1/4 cup white wine vinegar
1 tbsp chopped fresh or
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp crushed red pepper
1 clove garlic, finely chopped
1 cup Salsa Verde or green sauce
1/2 cup lowfat sour cream
1/2 cup chicken broth
8 corn tortillas (6 inches in
), cut into 1/2-inch strips, ¥
1/2 cup shredded lowfat Cheddar cheese - (2 ounces)
Instructions:
Heat oven to 350 degrees. Spray 10-inch nonstick skillet with nonstick
cooking spray. Cook turkey, onion, vinegar, oregano, paprika, salt, cumin,
red pepper and garlic in skillet over medium heat, stirring constantly,
until turkey is brown.
Spread 1/2 cup of the Salsa Verde in bottom of ungreased square baking
dish, 8 X 8 X 2 inches. Mix remaining salsa, the sour cream and broth.
Layer half each of the tortilla strips, turkey mixture and sour cream
mixture on salsa in dish; repeat. Sprinkle with cheese. Bake uncovered
about 25 minutes or until hot and bubbly. 4 SERVINGS.
MICROWAVE DIRECTIONS: Decrease chicken broth to 1/4 cup. Crumble turkey
into 2-quart microwavable casserole. Stir in onion, vinegar, oregano,
paprika, salt, cumin, red pepper and garlic. Cover loosely and microwave
on high 3 to 5 minutes, stirring every 2 minutes, until turkey is no
longer pink. Spread 1/2 cup of the Salsa Verde in bottom of square
microwavable dish, 8 X 8 X 2 inches. Mix remaining salsa, the sour cream
and broth. Layer half each of the tortilla strips, turkey mixture and sour
cream mixture on salsa in dish; repeat. Sprinkle with cheese. Cover
loosely and microwave on high 6 to 8 minutes, rotating dish 1/4 turn every
2 minutes, until center is hot. Let stand covered 5 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : average
Preparation Time: 0:00
Servings: 4
|
