Chilaquiles with Turkey and Roasted Tomatillo Salsa Recipe

Name: Chilaquiles with Turkey and Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable oil; 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips; 1 large onion, chopped; 1 (14 1/2-oz) can chicken broth; 1 1/4 lb shredded cooked turkey meat (4 cups); Roasted tomatillo salsa; 6 oz Monterey Jack, shredded (1 cup); 1/4 cup creme fraiche or sour cream; 1 1/2 tablespoons milk; 1/2 cup fresh cilantro sprigs; 3 oz queso fresco or feta, crumbled

Servings: persons

3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1 cup)
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

1
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375F.
2
Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375F between batches).
3
Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
4
Preheat oven to 375F.
5
Cook onion in oil in casserole over moderately high heat, stirring, until softened.
6
Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes.
7
Add 2 1/2 cups salsa and bring to a boil.
8
Remove from heat and toss with Monterey Jack and tortilla strips.
9
Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes.
10
Whisk together creme fraiche and milk.
11
Serve chilaquiles topped with creme fraiche, cilantro, and cheese.

2049

kcal

Calories

199

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups vegetable oil, 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips, 1 large onion, chopped, 1 (14 1/2-oz) can chicken broth, and more.

Yes, Chilaquiles with Turkey and Roasted Tomatillo Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilaquiles with Turkey and Roasted Tomatillo Salsa

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