Instructions: Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add turkey; saute 1 minute. Add 3/4 teaspoon oregano, 1/4 teaspoon cumin, pepper, and 2 garlic cloves; saute 1 minute. Add 1/2 cup corn and green onions; saute 1 minute. Spoon into a bowl, and stir in cilantro. Set aside.

Heat 2 teaspoons oil in skillet over medium heat. Add remaining 1/4 teaspoon oregano, remaining 1/2 teaspoon cumin, and 1 garlic clove; saute 1 minute. Add flour, chili powder, and cinnamon; cook 1 minute, stirring constantly with a wire whisk. Gradually add water and broth; cook 5 minutes or until thickened and bubbly, stirring constantly with whisk. Pour sauce into a bowl; place plastic wrap on surface, and set aside.

Brush remaining 1 teaspoon oil over both sides of tortillas. Place a large nonstick skillet over medium-high heat until hot. Add 3 tortillas, and cook 30 seconds on each side or until softened. Remove from skillet. Cut tortillas in half; set aside, and keep warm. Repeat procedure with remaining tortillas. Arrange 5 tortilla halves in bottom of an 8-inch square baking dish coated with cooking spray. Spread 1/3 cup sauce over tortillas; top with turkey mixture. Spoon 2/3 cup sauce over turkey mixture, and arrange remaining 5 tortilla halves over turkey mixture.

Spread remaining 2/3 cup sauce over tortillas; sprinkle cheese and remaining 1/4 cup corn over sauce. Bake at 450 degrees for 15 minutes or until bubbly.

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