Ingredients
15 corn tortillas (6 inches), torn into 1-1/2-inch pieces3 cups shredded cooked turkey or chicken1 large onion, chopped4 garlic cloves, minced1/3 cup lime juice2 chipotle peppers in adobo sauce2 cans (15 ounces each) black beans, rinsed and drained3 cups crumbled queso fresco or shredded part-skim mozzarella cheese3 cups turkey or chicken brothChopped fresh cilantroHot cooked rice, optionalSour cream, optional
Preparation
Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp.
In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended.
Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top.
Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.
