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Turkey Tortilla Casserole

Low Fat Recipe

Sauteed strips of turkey meat and a thick, mildly spicy sauce are layered with corn tortillas, cheese, and corn to ensure that every bite of this wonderful Turkey Tortilla Casserole is a hearty taste sensation!

Tortillas for Turkey Tortilla Casserole


3-1/4 teaspoons vegetable oil, divided
3/4 pound oven roasted turkey breast, cut into 2- x 1/4-inch strips
1 teaspoon dried oregano, divided
1/4 teaspoon salt
3/4 teaspoon ground cumin, divided
1/8 teaspoon black pepper
2 large cloves garlic, minced
3/4 cup fresh corn kernels, divided
3/4 cup sliced green onions
1/3 cup chopped fresh cilantro
1 large clove garlic, minced
3 tablespoons all purpose flour 1 cup water
2-1/4 teaspoons chili powder
1/8 teaspoon ground cinnamon
1 can (10.5 ounce) low sodium chicken broth
5 (6 inch) corn tortillas, cut in half
Vegetable cooking spray
1/2 cup shredded reduced-fat extra-sharp Cheddar cheese
1/4 cup nonfat sour cream
Cilantro sprigs (optional)
Cherry tomato slices (optional)

Recipe Directions

Heat 3/4 teaspoon oil in a medium nonstick skillet over medium-high heat. Add turkey; saute 1 minute. Add 3/4 teaspoon oregano, salt, 1/4 teaspoon cumin, pepper, and 2 cloves garlic; saute 1 minute. Add 1/2 cup corn and onions, and saute 1 minute. Spoon into a bowl; stir in chopped cilantro. Set aside.

Heat 1-1/2 teaspoons oil in skillet over medium heat. Add remaining 1/4 teaspoon oregano, remaining 1/2 teaspoon cumin, and 1 clove garlic; saute 1 minute. Add flour, chili powder, and cinnamon; cook, stirring constantly with a wire whisk, 1 minute. Gradually add water and broth to mixture, and cook, stirring constantly with whisk, 5 minutes or until mixture is thickened and bubbly. Pour sauce into a bowl; cover and set aside.

Brush remaining 1 teaspoon oil evenly over both sides of tortilla halves. Place a nonstick skillet over medium-high heat until hot. Add 5 tortilla halves, and cook 30 seconds on each side or until softened. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining tortilla halves.

Arrange 5 tortilla halves in an 8-inch square baking dish coated with cooking spray. Spread 1/3 cup sauce over tortillas, and top with turkey mixture. Spoon 2/3 cup sauce over turkey mixture; top with remaining 5 tortilla halves. Spread remaining 2/3 cup sauce over tortillas; top with cheese and remaining 1/4 cup corn.

Bake at 450 degrees for 15 minutes or until bubbly.

Cut into squares; serve with sour cream. If desired, garnish with cilantro sprigs and tomato.

Shortcuts to Casseroles

  1. Instead of chopping fresh onions and green peppers, buy them already chopped and frozen in plastic bags. You don't have to defrost them; just measure the amount you need right out of the bag. Spoon the remainder into a plastic freezer storage bag.
  2. In recipes calling for cooked chicken, you can try a frozen product-fully cooked, ready-to-eat roasted chicken breast. Alternatively, you can substitute cut-up leftover turkey.
  3. Use jarred and canned sliced or chopped mushrooms in place of fresh mushrooms.

Nutrition Information

Recipe makes 4 servings
Serving size: 1 square and 1 tablespoon sour cream.
Calories: 377; Protein: 35.7g; Fat: 11.6g; Carbohydrate: 33.1g; Fiber: 4.3g; Cholesterol: 68mg; Sodium: 424mg

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