1 1/2 lbs lean turkey breast (ground is fine too)
2 teaspoons olive oil
1 medium onion, chopped
1 (15 ounce) can tomatillos
2 (7 ounce) cans salsa verde
1 bay leaf
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
3 cups reduced sodium lowfat chicken broth
12 ezekiel corn tortillas
P R E P A R A T I O N
cut turkey breast into bite-sized pieces. Heat pan in a large nonstick skillet until hot. Add turkey and brown quickly on all sides. Add onion and brown.
Stir in remaining ingredients and bring to boil. Reduce heat to simmer. Partially cover and simmer, stirring occasionally, until most of the liquid is absorbed and the turkey breast is no longer pink in the center. Remove bay leaf and discard. Serve with ezekiel tortillas.
