-
1
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375 degrees F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees F between batches).
-
2
Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
-
3
Preheat oven to 375 degrees F. Cook onion in oil in casserole over moderately high heat, stirring, until softened.
-
4
Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes.
-
5
Add 2 1/2 cups salsa and bring to a boil.
-
6
Remove from heat and toss with Monterey Jack and tortilla strips.
-
7
Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes.
-
8
Whisk together creme fraiche and milk.
-
9
Serve chilaquiles topped with creme fraiche, cilantro, and cheese.
-
10
Preheat broiler.
-
11
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.
-
12
If using canned tomatillos, drain and measure out 2 cups.
-
13
Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
-
14
Peel garlic and pull off tops of chiles.
-
15
Puree all ingredients in a blender.
