INGREDIENTS
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10 (6-inch) fajita-size corn tortillas, cut into 1/2-inch-wide strips
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Vegetable cooking spray
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1 small onion, chopped
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2 garlic cloves, chopped
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1 small jalapeño pepper, seeded and minced
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1 tablespoon olive oil
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1 (32-oz.) container chicken broth
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1 (10-oz.) can medium enchilada sauce
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2 cups chopped cooked turkey
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1 teaspoon ground cumin
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Toppings: chopped avocado, shredded sharp Cheddar cheese, chopped fresh cilantro, chopped tomatoes