Turkey Enchilada Skillet Pie

This is a recipe that I adapted from a WeightWatchers recipe. It was SO good, and really easy.

Ingredients
cooking spray
3/4 lbs lean ground turkey
1 medium chopped onion
1 tsp chili powder
3 TBSP flour
1 cup skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 cup canned corn, drained (I added this)
1/2 tsp ground cumin
3 large burrito-size wheat flour tortillas (I could not find these so just used regular flour tortillas)
3 cups tomatoes, chopped (I used fresh salsa from the supermarket instead to add flavor and because tomatoes are not really good in the produce aisle right now)
10 Tbsp low-fat shredded cheddar cheese

Directions
Preheat oven to 350.
Use non-stick spray or oil spray in a large skillet, heat over medium heat.
Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat (about 8 minutes).
Remove turkey from skillet and set aside.
Place skillet over med-high heat and add flour. Gradually add the milk, using a wisk to stir til blended.
Bring mix ture to a boil, then reduce heat to med and simmer until thickened 1-2 min.
Remove skillet from heat, stir in turkey, jalapenos and corn, and cumin.
Soften tortillas in microwave, wrapped in damp paper towels (about 15 sec).
Place one tortilla on the bottom of a 10-inch oven-safe skillet (or you can use a deep-dish 9-inch pie plate if you have one).
Spread 1/3 of the turkey on top of the tortilla, then 1 cup of salsa, then four tablespoons of cheese.
Top with another tortilla and repeat layers - end with two tablespoons of cheese.

Cover with tin foil and cook until cheese melts and everything is warmed through - about 15-20 min.

Let stand covered, for 2 min before cutting.

I served these topped with fresh cilantro and scallions, with a side salad of romaine, red peppers, and cucumbers in a balsamic vinaigrette.


Yummy!

Makes four good-sized portions, or 6 smaller portions.