Ingredients Jump to Instructions ↓

  1. 10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips

  2. Vegetable cooking spray

  3. 1 small onion, chopped

  4. 2 garlic cloves, chopped

  5. 1 small jalapeño pepper, seeded and minced

  6. 1 tablespoon olive oil

  7. 1 (32-oz.) container chicken broth

  8. 1 (10-oz.) can medium enchilada sauce

  9. 2 cups chopped cooked turkey

  10. 1 teaspoon ground cumin

  11. Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes

Instructions Jump to Ingredients ↑

  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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