Yield: 6 Prep Time: 35 minutes Ethnicity: Mexican   Meal Type: Main Course, Entrée   Occasion: Cinco de Mayo   Preparation Method: Bake   Product Type: Cooked Turkey

Ingredients

1 Cup Ricotta cheese

2 Cups Monterey Jack cheese, divided

To Taste salt and pepper

6 6-inch flour tortillas

3 Cups mild salsa

6 Ounces COOKED TURKEY BREAST, thinly sliced

3/4 Cup corn niblets, drained

6 Tablespoons fresh cilantro, chopped

Preheat oven to 450 degrees F. Lightly grease a 9-inch round baking dish. In a small bowl, combine ricotta, 1 cup Monterey Jack cheese, salt and pepper. Place 2 tortillas in the bottom of the baking dish. Spread 1 cup of the salsa over tortillas, layer the following in the order as listed: 2 ounces of turkey slices, top with 1/4 cup corn, 2/3 cup of the cheese mixture and 2 tablespoons cilantro. Repeat 2 more times for a total of 3 layers. Top with the remaining 1 cup Monterey Jack cheese. Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes or until the cheese is bubbly and slightly browned. Let stand for 5 minutes before serving. Serve with tossed salad.

Recipe Source: Recipe provided by the Ontario Turkey Producers' Marketing Board, Kitchener, Ontario and photo provided by Canadian Turkey Marketing Agency