) Heat 3/4 teaspoon oil in medium nonstick skillet over medium-high heat. Add turkey; saute 1 mnute. Add 3/4 teaspoon oregano, salt, 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.

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

3) Brush remaining 1 teaspoon of oil over both sides of tortillas. Place a large nonstick skillet over medium-high heat until hot. Add three 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.

4) Arrange 5 tortilla halves in bottom of an 8-in square baking dish coated with cooking spray. Spread 1/3 cup of 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 sauce over tortillas; sprinkle cheese and remaining 1/4 cup of corn over sauce. Bake at 450 degrees for 15 minutes or until bubbly. Cut into squares; serve with 1 tablespoon sour cream.

Yield - 4 servings.