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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Cook turkey and garlic in a large skillet over medium heat until turkey is brown. Drain fat. Stir in corn, chili, oregano, cumin and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.
Stack tortillas; cut into 6 wedges. Place wedges in a medium bowl; add broth (or water). Let stand for 1 minute. Drain, reserving 1/4 cup liquid. Stir the reserved liquid and drained olives into the turkey mixture. In a 2-quart rectangular baking dish, layer 2 cups of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.
Bake, uncovered, for 25 minutes or until heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving. Top each serving with sour cream and green onion, if desired.