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Enchilada Pie*

Prep: 20 min
Bake: 40 min

1 lb lean ground turkey
2 tsp ground cumin
1 jar (16 oz) salsa
1 cup chopped fresh tomato
1 can (4 oz) chopped green chilis
1 cup frozen corn kernels
3 flour tortillas (8-in)
1 pkg (8 oz) light 4-cheese Mexican blend
Toppings: reduced-fat sour cream and chopped tomato; cilantro

Heat oven to 350 deg. Coat a 9-10-in deep-dish pie plate or a round 2 1/2-3 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 5-10 min before cutting in wedges.

Serve with toppings; garnish with cilantro.

Serves 6-8
Per serving: 240 calories, 10 g fat (4 g saturated)

Womans Day 2/19/02