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Turkey Chilaquiles

  • Prep 15 min
  • Total 60 min
  • Ingredients 12
  • Servings 8

Ingredients

To prepare the salsa verde (green sauce):

1
lb tomatillos, peeled
3
cups water
2
cups chicken broth
1/3
cup sour cream
3
oz cream cheese, softened
2
serrano chili peppers
1/4
cup fresh, cilantro, chopped

To prepare the chilaquiles:

1
bag (15 oz) corn tortilla chips
3
cups turkey, shredded
2
cups queso fresco (fresh cheese), crumbled
1/2
medium-sized onion, sliced
1
cup Swiss cheese, shredded

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Swap out the corn tortilla chips for flour tortilla chips.

I am anxiously awaiting Thanksgiving dinner and especially the roasted turkey, served hot out of the oven. But I’m also thinking about all the dishes I plan to prepare with the bird leftovers. After spending so many hours in the kitchen by the oven, taking care of the turkey, I want the rest of my weekend menu to be easy and quick, filled with options my whole family will enjoy. Stuffed with turkey and slathered in a creamy salsa verde sauce, made with tomatillos, Serrano chili peppers and cream cheese, these turkey chilaquiles perfectly fit the bill!

Directions

  • 1 To prepare the salsa verde (green sauce): Boil the tomatillos in 3 cups of water until completely cooked. Remove from heat and let cool slightly. Use a slotted spoon to remove the tomatillos from the water and put them in a blender, along with 1 cup of the water used to cook them. Blend with the chicken broth, sour cream, cream cheese, peppers and cilantro.
  • 2 To prepare the chilaquiles: Preheat the oven to 350 °F.
  • 3 Spray an oven-safe baking dish with vegetable cooking spray. Pour 1/3 the salsa verde mix in the bottom of the pan. Layer with 1/3 of the tortilla chips, half the shredded turkey, half the queso fresco and half the sliced onion. Pour 1 cup of sauce over the cheese. Layer with the remaining tortilla chips. Drizzle all the remaining salsa verde over the top and sprinkle with the shredded Swiss cheese.
  • 4 Bake for 30 minutes or until the cheese begins to cook au gratin. Enjoy!

I am anxiously awaiting Thanksgiving dinner and especially the roasted turkey, served hot out of the oven. But I’m also thinking about all the dishes I plan to prepare with the bird leftovers. After spending so many hours in the kitchen by the oven, taking care of the turkey, I want the rest of my weekend menu to be easy and quick, filled with options my whole family will enjoy. Stuffed with turkey and slathered in a creamy salsa verde sauce, made with tomatillos, Serrano chili peppers and cream cheese, these turkey chilaquiles perfectly fit the bill!

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

I am anxiously awaiting Thanksgiving dinner and especially the roasted turkey, served hot out of the oven. But I’m also thinking about all the dishes I plan to prepare with the bird leftovers. After spending so many hours in the kitchen by the oven, taking care of the turkey, I want the rest of my weekend menu to be easy and quick, filled with options my whole family will enjoy. Stuffed with turkey and slathered in a creamy salsa verde sauce, made with tomatillos, Serrano chili peppers and cream cheese, these turkey chilaquiles perfectly fit the bill!