Turkey/Chicken Chilaquiles Casserole Recipe

Name: Turkey/Chicken Chilaquiles Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chiles, roasted, peeled, seeded and finely chopped or ½ cup poblano chile; 1 large onions, finely chopped or 1 cup onion; 1 jalapeno, seeded and finely chopped; 1 garlic clove, finely chopped; 2 tablespoons vegetable oil; ½ cup heavy whipping cream; ¼ teaspoon salt; ½ cup vegetable oil; 10 (6 inch) flour tortillas, cut into 1/2 inch strips; 2 cups shredded cooked turkey or 2 cups cooked chicken or 1 lb boneless chicken; 2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

Servings: persons

4 poblano chiles, roasted, peeled, seeded and finely chopped or ½ cup poblano chile
1 large onions, finely chopped or 1 cup onion
1 jalapeno, seeded and finely chopped
1 garlic clove, finely chopped
2 tablespoons vegetable oil
½ cup heavy whipping cream
¼ teaspoon salt
½ cup vegetable oil
10 (6 inch) flour tortillas, cut into 1/2 inch strips
2 cups shredded cooked turkey or 2 cups cooked chicken or 1 lb boneless chicken
2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

1
Prepare New Mexico Green Sauce; Set oven control to broil.
2
Arrange poblano chilies on broiler rack with tops about 5 inches from heat.
3
Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned).
4
Remove chilies to plastic bag; close tightly.
5
Let stand 20 minutes.
6
Peel, seed and finely chop chilies.
7
Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender.
8
Stir in whipping cream and salt.
9
Set aside.
10
Heat 1/2 cup oil in 10-inch skillet until hot.
11
Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
12
Heat oven to 350 degrees.
13
Grease 2-quart casserole.
14
Layer half of the tortilla strips in bottom of casserole.
15
Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
16
Press layers gently down into casserole.
17
Repeat with remaining tortilla strips, sauce and cheese.
18
Bake about 30 minutes or until cheese is melted and golden brown.

1748

kcal

Calories

Fat

204

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 poblano chiles, roasted, peeled, seeded and finely chopped or ½ cup poblano chile, 1 large onions, finely chopped or 1 cup onion, 1 jalapeno, seeded and finely chopped, 1 garlic clove, finely chopped, and more.

Yes, Turkey/Chicken Chilaquiles Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey/Chicken Chilaquiles Casserole

How did you like this recipe?

Frequently Asked Questions