1 lb. ground turkey
1/2 med. onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup with reduced sodium
3/4 c. skim milk
3/4 c. plain low-fat yogurt
2 tbsp. chopped fresh cilantro (coriander)
1 tsp. dried oregano leaves
3/4 tsp. ground cumin
1/2 tsp. minced garlic
1/2 tsp. ground black pepper
Twelve 6-inch corn tortillas
1/4 c. picante sauce
2 c. shredded Monterey Jack or Cheddar cheese

Crumble turkey into a microwave-safe colander placed in a 2 quart microwave-safe bowl; add onion. Microwave uncovered on HIGH 5 to 6 minutes, stirring once to break up meat, until turkey is no longer pink. Discard drippings - put turkey mixture in bowl. Add soup, milk, yogurt, herbs and seasonings; stir until blended.

Lightly grease a shallow 2 quart microwave-safe baking dish. Cut 1 tortilla into quarters and another in half. Place one quarter in each corner of the dish and one half on each long side with round edge of tortilla toward center of dish. Put two whole tortillas down center to completely cover bottom of dish.

Layer 1/3 each meat mixture and cheese. Repeat layers. Top with remaining tortillas and meat mixture. Dot with picante sauce, then sprinkle with remaining cheese. Cover with vented plastic wrap. Microwave on HIGH 8 to 10 minutes until bubbly, rotating dish 1/4 turn once. Allow to stand 10 minutes to equalize temperature. Serves 4.