Turkey Tortilla Casserole
- 2 limes, quartered
- 1 pound turkey breast cutlets
- Salt
- 1 large onion, finely chopped
- One 4-ounce can diced jalapeno 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 375u0b0. 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.
turkey breast cutlets, salt, onion, chiles, tomatoes, tortilla chips, chicken broth, shredded cheese blend, sour cream
Taken from www.epicurious.com/recipes/member/views/turkey-tortilla-casserole-50013302 (may not work)