Ingredients
The following ingredients have 7 Servings
- 1 boneless skinless turkey breast
- 2 cups sour cream
- 1 1/4 cups shredded cheese (I like to use Monterey Jack)
- 1/2 cup salsa
- 1 (4 ounce) can green chilies
- 1 1/2 tsp cumin
- fresh ground pepper
- 8 – 6 inch corn tortillas
- 1/4 cup chopped cilantro
- 3/4 cup shredded cheese
- fresh cilantro for garnish
- extra salsa for topping
Instruction
- Preheat your oven to 350 degrees.
- Place the turkey breast into a saucepan, cover it with water, and bring to a boil. Turn down the heat, and simmer until the turkey is cooked through, about 10-15 minutes.
- When the turkey is cooked, remove it from the pan, and cut it into bite sized pieces.
- While the turkey is simmering, in a separate bowl, combine the sour cream, 1 1/4 cups shredded cheese, 1/2 cup salsa, green chilis, cumin and pepper.
- Add the chopped turkey, and combine. Set aside.
- Lightly oil a rectangle baking dish (8.5×11). I like to spray it lightly with a cooking oil spray.
- Cut the tortillas into 2 inch wide strips, then line the bottom of the baking dish with half of the cut pieces.
- Spread out half of the turkey mixture onto the tortilla pieces.
- Then add the remaining tortilla pieces, evenly lined up over the turkey mix.
- Spread out the remaining turkey mix.
- Sprinkle on 3/4 cup shredded cheese and the chopped cilantro.
- Cover the dish with tin foil and bake for 30 minutes. After this time, remove the foil and bake for 30 minutes more.
- Let the bake rest for 5-10 minutes, and serve with fresh cilantro and salsa!
