Ingredients
1 pound ground turkey
2 cloves garlic
1 can cream-style corn
1 (10.5 oz) can chili without beans
2 teaspoons oregano
1/2 teaspoon cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 (2.25 oz) can sliced black olives
Sour Cream - optional
1 cup shredded cheddar cheese
1 cup chicken broth
Thinly sliced green onions
Instructions
In skillet, cook turkey and garlic over medium heat until turkey is well browned. Drain grease. Stir in corn, chili, oregano, cumin and salt. Bring to a boil; cover and reduce heat to a simmer for five minutes. Remove from heat and set aside.
Stack tortillas and cut into 6 wedges. Place wedges in medium-sized mixing bowl. Add chicken broth. Let stand for one minute. Drain, reserving 1/4 cup of the liquid. Stir the reserved liquid and the black olives into the meat mixture.
In a 2-quart casserole, layer 2 cups of turkey mixture and half of the tortillas. Repeat. Top with remaining turkey mixture, covering all the tortillas. Bake uncovered in 350 degree oven for 25 minutes. Top with cheese and bake 5 minutes more. Let stand 5 minutes before serving. Top with sour cream, if desired.
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