Turkey-Tortilla Casserole
May 2008
Makes: 6 servings
Prep: 20 mins
Bake: 40 mins
- 2 limes, quartered
- 1 pound turkey breast cutlets
- Salt
- 1 large onion, finely chopped
- 1 4 ouncecan diced jalapeno chiles, liquid reserved
- 2 14 1/2ouncecan fire-roasted diced tomatoes
- 1 1 bag tortilla chips, lightly crushed
- 1 14 1/2ouncecans chicken broth
- 1 pound Mexican shredded cheese blend (about 4 cups)
- 1 cup sour cream, at room temperature
- 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.
- Preheat the oven to 375 degrees . In a large bowl, combine the onion, the jalapenos 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.
Tip
Hot stuff
- Add spicy chorizo to the casserole.