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Jalapeño-Lime Chicken
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Turkey-Tortilla Bake
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Crisp, baked corn tortillas add an extra crunch to this Tex-Mex casserole.
Ingredients:
9
(6-inch) corn tortillas
1/2
pound lean ground turkey
1/2
cup chopped onion
3/4
cup mild or medium taco sauce
1
can (4 ounces) chopped mild green chilies, drained
1/2
cup frozen corn, thawed
1/2
cup (2 ounces) shredded reduced-fat Cheddar cheese
Sour cream (optional)
Preparation:
1.
Preheat oven to 400°F. Place tortillas on large baking sheet, overlapping as little as possible; bake 4 minutes. Turn tortillas; continue baking 2 minutes or until crisp. Cool completely on wire rack.
2.
Heat medium nonstick skillet over medium heat. Add turkey and onion. Cook and stir 5 minutes or until turkey is browned and onion is tender. Add taco sauce, chilies and corn. Reduce heat and simmer 5 minutes.
3.
Break 3 tortillas and arrange over bottom of 1-1/2-quart casserole. Spoon half of turkey mixture over tortillas; sprinkle with half of cheese. Repeat layers. Bake 10 minutes or until cheese is melted and casserole is heated through. Break remaining 3 tortillas into pieces and sprinkle over casserole. Garnish with sour cream.
Nutritional Information:
| Serving Size: 1 wedge | |
| Sodium | 666 mg |
| Protein | 17 g |
| Fiber | 1 g |
| Carbohydrate | 38 g |
| Cholesterol | 26 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 25 % |
| Calories | 279 |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
| Starch | 2-1/2 |
This recipe appears in:
Mexican
