1 c light sour cream
1/2 tsp chipotle hot pepper sauce
1/2 tsp lime zest
1 tbsp freshly squeezed lime juice
6 (6-Inch) corn tortillas
2 tbsp canola oil, DIVIDED
1/2 c chopped onion
13-16 oz FULLY COOKED SMOKED TURKEY SAUSAGE, sliced in 1/4-inch pieces
1 (10-oz) can diced tomatoes with mild green chiles, slightly drained
2 c grated Pepper Jack cheese
1 c shredded lettuce
Mix sour cream, chipotle sauce, lime zest and juice together. Cover and chill.
Preheat oven to 350 degrees F. Brush both sides of 6 tortillas with 1 tablespoon canola oil. Place on a large baking sheet and bake 10-12 minutes or until tortillas are slightly browned and crisp.
In a medium skillet, heat remaining tablespoon oil. Add onions and sauté until crisp. Add sausage and cook until heated through. Stir in tomatoes and cook until steaming.
Using a slotted spoon, portion sausage mixture evenly atop 6 crisp tortillas. Sprinkle cheese evenly atop the sausage. Return to oven and bake only until cheese has melted, about 2 minutes.
Portion lettuce evenly atop melted cheese among tortillas. On each serving, place a heaping tablespoon of chipotle cream sauce in the center of the lettuce. Serve immediately with remaining sauce.