Turkey Enchilada Pie
Uncooked extra lean ground turkey breast
1 medium, chopped
Fat free skim milk
Pickled jalapeno peppers
4 oz, drained and chopped
Burrito-size wheat flour tortilla(s)
3 item(s), large
3 cup(s), chopped
Low-fat shredded cheddar cheese
- Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
- Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
- Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
- Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
- Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.