Turkey-Tortilla Casserole Allen Smith   From Every Day with Rachael Ray May 2008 SERVES 6 Prep Time: 20 min Bake Time: 40 min 2 limes, quartered 1 pound turkey breast cutlets Salt 1 large onion, finely chopped One 4-ounce can diced jalapeño chiles, liquid reserved Two 14.5-ounce cans fire-roasted diced tomatoes One 1-pound bag tortilla chips, lightly crushed One 14.5-ounce can chicken broth 1 pound Mexican shredded cheese blend (about 4 cups) 1 cup sour cream, at room temperature 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 to 4 minutes per side. Let cool, then slice into 2-inch-long strips. 2. Preheat the oven to 375°. 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 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.

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