1-1/2 lbs ground turkey breast
1 tsp salt
2 (10 oz cans each) red enchilada sauce
1 cup salsa
8 (9-10") tortillas
2 cups fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
2 (14 oz each can) black beans, rinsed, drained
1 cup thinly sliced green onions
4 oz reduced-fat Monterey Jack cheese, shredded
8 oz reduced-fat shredded cheddar cheese

Preheat oven to 350°F.

Brown ground turkey in skillet, add salt. In bowl, stir together enchilada sauce and salsa. Coat a 10" springform pan with oooking spray. Place 1 tortilla in pan. Top with some of the cooked ground turkey, corn, cilantro, salsa mix, beans, green onion, and cheeses. Repeat layering, ending with a tortilla.

Bake for 30-40 minutes or until cooked through. Remove from oven. Let stand 5 minutes. Remove pan side. Set on plate. Cut into wedges.

Submitted by: Sherry Monfils