Tuesday, November 4, 2008

Turkey Tortilla Casserole

Courtesy of Rachel Ray's Magazine....Quite delicious and easy!

2 limes, quartered (or just lime juice!)
1 lb. turkey breast cutlets
1 large onion, finely chopped
1-4-oz. can diced jalapeƱo chiles, liquid reserved
2-14.5 oz. cans fire-roasted diced tomatoes 1-1 lb. bag tortilla chips, lightly crushed
1-14.5 oz. can chicken broth
1 lb. Mexican shredded cheese blend (4 cups)
1 cup sour cream at room temp.
Optional – Add spicy chorizo

1. Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3-4 minutes per side. Let cool, then slice into 2 inch long strips.
2. Preheat the oven to 375 degrees. In a large bowl, combine the onion, the jalapeƱos with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9x12 baking dish. Drizzle with the chicken broth and top with cheese. Bake until cheese is golden around the edges, about 40 minutes. Serve with the sour cream.

My tip:
I baked the turkey cutlets the night before when I was baking chicken for dinner. That made it so much faster to prepare the casserole! I seasoned the turkey with lime juice, lemon juice, and taco seasoning. It turned out well!

Side Suggestions: Black Beans, Corn, Mexican Rice, Cornbread, Tortilla chips, etc.

No comments: