Chipotle Turkey Casserole Recipes

CHIPOTLE TURKEY CHILAQUILES

Steps:

• Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
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CHIPOTLE TURKEY CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large skillet over medium heat then add in turkey, pepper, and onion. Season the turkey with garlic powder and chili powder; cook 5 to 7 minutes or until the turkey is no longer pink. Remove from heat and stir in the cream of mushroom soup.
• Arrange pasta along the bottom of a 13x9 inch baking dish. Spread the sour cream over the pasta. Pour turkey mixture over the top and sprinkle with half of the cheeses over the chicken. Top with spinach. Sprinkle on the remaining cheese.
• Bake 25-30 minutes, or until the cheese is melted and bubbly.

CHIPOTLE ( TURKEY ) MEATLOAF

Steps:

• Preheat oven to 350.
• Chop chile. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine.
• Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray.
• Bake, uncovered, for 30 minutes.
• While loaf bakes, combine sauce ingredients in a small bowl; brush over meat loaf.
• Cover and bake an additional 30 minutes or until thermometer registers 160°.
• Let stand 10 minutes before slicing.

CHIPOTLE RICE CASSEROLE

Steps:

• Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
• In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
• Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.