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 jalapeño 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 jalapeños 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.
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.