- 1 lb turkey breast tenderloins, chopped into bite-size pieces
- 2 10-oz cans enchilada sauce (any combination of mild or hot)
- 20 oz-can hominy, well rinsed- and drained
- 4 oz-jar chopped mild green chilies, drained
- 1 green bell pepper, chopped
- 1 Tbsp olive oil
- 3 minced garlic cloves
- 3 sliced scallions
- 1/2 tsp dried oregano
- 1/4 tsp dried cumin
In a 2-quarter microwave-safe bowl, stir the turkey and bell pepper with the oil until good and greasy. Cover tightly with plastic wrap. Nuke for 4-6 minutes, stirring once, until the turkey is almost white in the middle. Mix the rest of the ingredients. With the dish uncovered, nuke for 25-30 minutes (stirrin ga few times), until the sauce is bubbly and slightly thickened.
Extra credit: Serve with tortilla chips.
Where to find the fixin's: Since hominy consists of dried corn kernels without the hull and germ, most supermarkets- logically- stock it in the same aisle with the other canned veggies. The canned kernels come packed in a thick liquid that you can rinse off.
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