1 can (14-1/2 or 15-ounces) diced tomatoes with garlic and onion
1/2 cup enchilada sauce
1 can (4-ounces) chopped green chilies
1 cup frozen corn kernels
3/4 cup canned sliced black olives
Four 6- to 8-inches corn or flour tortillas
1 bag (8-ounces) shredded light 4-cheese Mexican blend
Toppings: sour cream, and chopped tomato, onion and scallion
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Let's Make It
You'll need a round 3-quart glass baking dish (casserole). Heat oil in a large nonstick skillet over medium heat. Add pepper; saute 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chilies. Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives. Preheat oven to 350°F.
TO ASSEMBLE: Line bottom of round baking dish with 2 tortillas. Top with 1/2 the meat mixture, then about 1/3 the cheese. Top with a tortilla, the remaining meat filling, 1/2 the remaining cheese, then remaining tortilla. Cover with foil.
Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 minutes before cutting in wedges. Serve with toppings.