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Turkey Chilaquiles
Prep 15min
Total60min
Ingredients12
Servings8
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!
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Ingredients
To prepare the salsa verde (green sauce):
1lb tomatillos, peeled
3cups water
2cups chicken broth
1/3cup sour cream
3oz cream cheese, softened
2serrano chili peppers
1/4cup fresh, cilantro, chopped
To prepare the chilaquiles:
1bag (15 oz) corn tortilla chips
3cups turkey, shredded
2cups queso fresco (fresh cheese), crumbled
1/2medium-sized onion, sliced
1cup Swiss cheese, shredded
Directions
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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!
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Swap out the corn tortilla chips for flour tortilla chips.
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No nutrition information available for this recipe
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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!
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