From Paulette Vickery's Recipe Collection

BB: TURKEY AND TORTILLA CASSEROLE

main dish, poultry

1 tablespoon liquid butter buds
4 tablespoon flour
3/4 cup nonfat chicken broth
1/2 cup evaporated skim milk
1 teaspoon light salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 can sliced mushrooms
1 cup spaghetti sauce
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayeen pepper
1/2 lb ground white turkey
1 each onion, chopped
12 each corn tortillas, cut into six
1 cup nonfat cheddar cheese

Place liquid butter buds and 3 tablespoons flour in a sauce pan and stir over medium heat 1 minute. Do not brown. Add chicken and broth and milk. Using a wire whisk, stir the mixture until it comes to a boil. Add salt, garlic powder, pepper, and rinsed and drained mushrooms. Continue to cook 1 minute more. Set aside. In a small bowl combine spaghetti sauce, sugar, remaining tablespoon flour, chili powder, paprika, and cayeen pepper. Add this mixture to mushroom sauce and stir well with wire whisk. Cook onion and ground turkey in microwave, about 4-5 minutes, in a covered bowl. Drain well. Add turkey and onion to sauce mixture. Spray a 9-13 inch casserole dish with pam. LIne the dish with the tortilla pieces. Layer half of the turkey mixture on top. Sprinkle half of the cheese on top of that. Repeat layers, ending with grated cheese on top. Bake at 350 degrees, 35-40 minutes. Per serving: fat 1.5 G, cholesterol 18 MG, fiber 2 G, calorries 134, 10 percent from fat, protein 10 G, carbohydrate 20 G, sodium 383 MG.

Yield: 12 servings






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