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1
Heat 3/4 tsp oil in a medium nonstick skillet over medium-high heat.
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2
Add turkey; saute 1 minute.
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3
Add 3/4 tsp oregano, salt, 1/4 tsp cumin, pepper, and 2 cloves garlic; saute 1 minute.
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4
Add 1/2 cup corn and onions,and saute 1 minute.
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5
Spoon into a bowl; stir in chopped cilantro and set aside.
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6
Heat 1 1/2 tsps oil in skillet over medium heat.
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7
Add 1/4 tsp oregano, remaining 1/2 tsp cumin, and 1 clove garlic; saute 1 minute.
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8
Add flour, chili powder, and cinnamon; cook, stirring constantly with a wire whisk; 1 minute.
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9
Gradually add water and broth to mixture, and cook, stirring constantly with whisk, 5 minutes or until mixture is thickened and bubbly.
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10
Pour sauce into a bowl; cover and set aside.
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11
Brush remaining 1 tsp oil evenly over both sides of tortilla halves.
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12
Place a nonstick skillet over medium high heat until hot.
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13
Add 5 tortilla halves, and cook 30 seconds on each side or until softened.
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14
Remove from skillet; set aside and keep warm.
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15
Repeat procedure with remaining tortilla halves.
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16
Arrange 5 tortilla halves in an 8 inch square baking dish coated with cooking spray.
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17
Spread 1/3 cup sauce over tortillas, and top with turkey mixture.
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18
Spoon 2/3 cup sauce over turkey mixture; top with remaining 5 tortilla halves.
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19
Spread remaining 2/3 cup sauce over tortillas; top with cheese and remaining 1/4 cup corn.
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20
Bake at 450F for 15 minutes or until bubbly.
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21
Cut into squares; serve with sour cream.
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22
If desired garnish with cilantro sprigs and tomato.
