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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips |
vegetable cooking spray |
1 small onion, chopped |
2 garlic cloves, chopped |
1 small jalapeño pepper, seeded and minced |
1 tablespoon olive oil |
1 (32-oz.) container chicken broth |
1 (10-oz.) can medium enchilada sauce |
2 cups chopped cooked turkey |
1 teaspoon ground cumin |
toppings: chopped avocado, shredded sharp cheddar cheese, chopped fresh cilantro, chopped tomatoes |
Directions:
1. Preheat oven to 450°. Place half of tortilla strips in a single layer on a baking sheet. Coat strips with cooking spray; bake 10 minutes or until browned and crisp, stirring once.
2. Sauté onion and next 2 ingredients in hot olive oil in a Dutch oven over medium-high heat 5 to 6 minutes or until browned.
3. Add chicken broth and remaining unbaked tortilla strips to onion mixture. Cook broth mixture over medium heat 3 to 5 minutes or until tortilla strips soften and broth mixture thickens slightly.
4. Stir in enchilada sauce and next 2 ingredients, and cook 6 to 8 minutes or until mixture is thoroughly heated. (Do not boil.) Serve with baked tortilla strips and desired toppings.
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