1 c Ricotta cheese
2 c Monterey Jack cheese, divided
Salt and pepper To Taste
6 6-inch flour tortillas
3 c mild salsa
6 oz COOKED TURKEY BREAST, thinly sliced
3/4 c frozen corn niblets, thawed
6 tbsp fresh cilantro, chopped
Preheat oven to 450 degrees F. Lightly grease a 9-inch round baking dish.
In a small bowl, combine ricotta, 1 cup Monterey Jack cheese, salt and pepper.
Place 2 tortillas in the bottom of the baking dish. Spread 1 cup of the salsa over tortillas, layer the following in the order as listed: 2 ounces of turkey slices, top with 1/4 cup corn, 2/3 cup of the cheese mixture and 2 tablespoons cilantro.
Repeat 2 more times for a total of 3 layers.
Top with the remaining 1 cup Monterey Jack cheese.
Cover with foil and bake for 12 minutes. Remove foil and bake for an additional 8-10 minutes or until the cheese is bubbly and slightly browned.
Let stand for 5 minutes before serving.
Serve with tossed salad.