Turkey Tortilla Casserole

• 3 1/4 tsp. vegetable oil, divided
• 3/4 lb. oven roasted turkey breast, cut into 2 X 1/4 inch strips
• 1 tsp. diced oregano, divided
• 1/4 tsp. salt
• 3/4 tsp. ground cumin, divided
• 1/8 tsp. pepper
• 2 large cloves garlic, minced
• 3/4 c. fresh corn kernels, divided
• 3/4 c. sliced green onions
• 1/3 c. chopped fresh cilantro
• 1 large clove garlic, minced
• 3 Tbsp. all-purpose flour
• 2 1/4 tsp. chili powder
• 1/8 tsp. ground cinnamon
• 1 c. water
• 1 (10.5 oz.) can low-sodium chicken broth
• 5 (6-inch) corn tortillas cut in half
• vegetable cooking spray
• 1/2 c. shredded reduced-fat, extra sharp Cheddar cheese
• 1/4 c. non-fat sour cream
• cilantro sprigs (optional)
• cherry tomato slices (optional)

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

vegetable oil, turkey breast, oregano, salt, ground cumin, pepper, garlic, fresh corn kernels, green onions, fresh cilantro, clove garlic, flour, chili powder, ground cinnamon, water, chicken broth, corn tortillas, vegetable cooking spray, cheddar cheese, nonfat sour cream, cilantro, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84692 (may not work)