Turkey Chilaquiles

Name: Turkey Chilaquiles
Prep time: 15 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 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; 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

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Prep 15 min
Total 60 min
Servings 8

By Tablespoon Kitchens

Updated July 20, 2017

Ingredients

To prepare the salsa verde (green sauce):

lb tomatillos, peeled

cups water

cups chicken broth

1/3

cup sour cream

oz cream cheese, softened

serrano chili peppers

1/4

cup fresh, cilantro, chopped

To prepare the chilaquiles:

bag (15 oz) corn tortilla chips

cups turkey, shredded

cups queso fresco (fresh cheese), crumbled

1/2

medium-sized onion, sliced

cup Swiss cheese, shredded

Steps

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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!

Expert Tips

Swap out the corn tortilla chips for flour tortilla chips.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!