1 T vegetable oil
1 cup onion, coarsely chopped
1 cup green pepper, coarsely chopped
1/4 t salt
1 1/4 cup mushrooms, thinly sliced
1 1/4 lbs ground turkey
1 T each ground cumin, coriander, and chili powder
1 28-ounce can crushed tomatoes in puree
3 cloves garlic, minced
1 4 ounce can chopped green chilies, drained
16 corn tortillas, softened according to package directions
1 cup shredded Monterey Jack cheese
3 T minced fresh cilantro
Preheat oven to 400 degrees. In a 12-inch non-stick skillet, heat1 1/2 teaspoons of the oil over
moderate heat. Add the onion, green pepper, and 1/8 teaspoon of the salt and saute, stirring occasionally,
for 3 minutes or until slightly softened. Add the mushrooms and saute, stirring occasionally, 3 minutes
more or until all the vegetables are tender.
Add the turkey to the skillet and saute, stirring occasionally, for 3 minutes or until no longer pink. Stir
in the cumin, coriander, chili powder, and remaining 1/8 t salt and cook the mixture, stirring
constantly, for 1 minute. Stir in the tomatoes, garlic, and chilies and bring the mixture to a simmer.
In a 13"x9"x2" baking dish, spread just enough of the turkey mixture to cover the bottom. Cover the
turkey with 8 of the tortillas, then top with half the remaining turkey mixture; sprinkle with half
the cheese. Top with the remaining tortillas, turkey mixture, and cheese. Bake for 25 minutes or
until bubbling and lightly browned. Sprinkle with the cilantro.
Makes 6 servings.
This is a delicious dish that is quite low in calories.