Oregano, cumin and red pepper perk up ground turkey in this layered casserole. For a milder taste you can omit the red pepper.
1 lb. ground turkey
1/2 cup chopped onion
1/4 cup white wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 clove garlic, finely chopped
1 cup Salsa Verde or green sauce
1/2 cup lowfat sour cream
1/2 cup chicken broth
8 corn tortillas (6 inches in diameter), cut into 1/2-inch strips
1/2 cup shredded lowfat Cheddar cheese
Heat oven to 350° F. Cook turkey, onion, vinegar, oregano, paprika, salt, cumin, red pepper and garlic in skillet over medium heat, stirring constantly until turkey is brown.
Spread 1/2 cup of the Salsa Verde in bottom of un-greased square baking dish, 8 x 8 x 2 inches. Mix remaining salsa, the sour cream and broth. Layer half each of the tortilla strips, turkey mixture and sour cream mixture on salsa in dish; repeat. Sprinkle with cheese. Bake uncovered about 25 minutes or until hot and bubbly.