Turkey Chilaquiles Recipes

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TURKEY CHILAQUILES



Turkey Chilaquiles image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chiles (recommended: Ortega)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa (recommended: Pace)
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chiles, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.
  • Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

CHIPOTLE TURKEY CHILAQUILES



Chipotle Turkey Chilaquiles image

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
3 cups shredded cooked turkey or chicken
1 large onion, chopped
4 garlic cloves, minced
1/3 cup lime juice
2 chipotle peppers in adobo sauce
2 cans (15 ounces each) black beans, rinsed and drained
3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
3 cups turkey or chicken broth
Chopped fresh cilantro
Hot cooked rice, optional
Sour cream, optional

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.

Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.

TURKEY CHILAQUILES CASSEROLE



Turkey Chilaquiles Casserole image

Treat your family with this cheesy casserole that's layered with turkey and tortilla chips. Old El Paso® chiles add a spicy flavor to this delicious Mexican dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 9

1 jar (16 oz) salsa verde
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
3 medium poblano chiles, seeded, chopped
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked turkey or chicken
4 cups shredded Mexican cheese blend (16 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
  • In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
  • Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
  • Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 586, Carbohydrate 42 g, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1305 mg

TURKEY CHILAQUILES



Turkey Chilaquiles image

This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 50m

Number Of Ingredients 9

12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
2 tablespoons canola oil
Salt and pepper
1 small onion, chopped (1/2 cup)
2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
1 clove garlic, chopped
1 1/4 cups reduced-sodium canned chicken broth
6 ounces white cheddar cheese, grated
12 ounce leftover Grilled Turkey, shredded

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil; season with salt. Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.
  • Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat. Add onion, jalapenos, and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil; reduce heat, and simmer 5 minutes. Transfer to a blender; puree until smooth.
  • Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips. Bake until cheese has melted, 3 to 4 minutes. Remove from oven; drizzle chile puree over the top. Serve immediately.

CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA



Chilaquiles with Turkey and Roasted Tomatillo Salsa image

Categories     Cheese     turkey     Bake     Tomatillo     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For tortilla strips
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
For chilaquiles:
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 crème fraîche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

Steps:

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

TURKEY/CHICKEN CHILAQUILES CASSEROLE



Turkey/Chicken Chilaquiles Casserole image

This is my daughters favorite recipe for leftover turkey. I love it too! Don't let the long list of ingredients scare you. It seems time consuming but it does go together quickly once you have everything ready. I got it out of an old cookbook magazine called Fresh Turkey Ideas. We really look forward to Thanksgiving just to have this as our traditional left over. Hope you enjoy!

Provided by teresas

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

4 poblano chiles, roasted, peeled, seeded and finely chopped or 1/2 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
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup vegetable oil
10 (6 inch) flour tortillas, cut into 1/2 inch strips
2 cups cooked chicken or 1 lb boneless chicken
2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

Steps:

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

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