1. Center a rack in oven and heat to 400 degrees. Lightly pierce tortillas all over with a fork, then coat both sides lightly with cooking spray. Bake tortillas directly on oven rack until lightly toasted, about 5 minutes; set aside.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until mushrooms have released their liquid and begun to brown, 5 to 7 minutes.
3. Add turkey and cook, breaking into small pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Remove skillet from heat. Stir in yogurt, 1 tablespoon water, and the grilling sauce; season with salt and pepper to taste and let cool slightly.
4. To assemble pie, place one tortilla in a greased 9" pie dish. Spread 1 cup turkey mixture on top, followed by 3 tablespoons cheese. Top with another tortilla and 1 cup turkey mixture, followed by a third tortilla and remaining 1 cup mixture. Top with remaining tortilla, then pour remaining 2 tablespoons water into side of pie dish and cover tightly with foil. Transfer to oven and bake 15 minutes.
5. Meanwhile, make the salsa by tossing tomatoes, corn, 2 tablespoons cilantro, the vinegar, and remaining 1 teaspoon oil in a medium bowl and season with salt and pepper to taste; set aside.
6. After 15 minutes, remove foil from baking dish, sprinkle remaining 2 tablespoons cheese over top, and continue to bake, uncovered, until cheese is melted, about 5 more minutes. To serve, carefully transfer tortilla stack to a cutting board and slice into quarters. Divide among plates, sprinkle with remaining 2 tablespoons cilantro, and serve with tomato-corn salsa and more yogurt on the side.
Source: Hannaford fresh Magazine, September 2019