Categories: Poultry, Casseroles, Tex-mex 
      Yield: 4 servings 
  
      2 ts Vegetable oil 
      1    Onion, chopped 
      1    Garlic clove, minced 
      2 ts Chili powder 
      1 ts Cumin 
    1/2 ts Dried oregano 
    1/2 ts Salt 
        pn Hot pepper flakes 
        pn Pepper 
     28 oz Can tomatoes, undrained 
      2 c  Corn kernels 
      1    Sweet red/green pepper, chop 
    1/4 c  Fresh parsley, chopped 
     40    Tortilla chips - unsalted 
      2 c  Turkey, cooked, cubed 
  1 1/2 c  Monterey jack cheese, shred 
           - or cheddar cheese 
  
  In large skillet, heat oil over medium heat; cook onion and garlic for 3 
  minutes or until softened. Stir in chili powder, cumin, oregano, salt, hot 
  pepper flakes and pepper; cook for 1 minute. 
  Add tomatoes; crush with potato masher. Bring to boil; reduce heat and 
  simmer for 20-30 minutes or until most of liquid has evaporated, 
  In bowl, combine corn, sweet pepper and parsley. 
  Place one-third of tortilla chips in greased 8-inch square baking dish (2 
  litre). top with half the turkey, corn mixture and tomato sauce, and 1/2 
  cup of the cheese. Repeat layers of tortilla chips, turkey, corn mixture, 
  tomato sauce and remaining cheese. 
  Crush remaining tortilla chips; set aside. 
  Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and sprinkle 
  with remaining chips. Bake for 10 minutes longer or until heated through.