Prep 45 mins
Cook 30 mins
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!
New Mexico Green Sauce
- 4 poblano chiles, roasted, peeled, seeded and finely chopped or 118.29 ml poblano chile
- 1 large onions, finely chopped or 236.59 ml onion
- 1 jalapeno, seeded and finely chopped
- 1 garlic clove, finely chopped
- 29.58 ml vegetable oil
- 118.29 ml heavy whipping cream
- 1.23 ml salt
- 118.29 ml vegetable oil
- 10 (60 inch) flour tortillas, cut into 1/2 inch strips
- 473.18 ml shredded cooked turkey or 473.18 ml cooked chicken or 453.59 g boneless chicken
- 473.18 ml mozzarella cheese, shredded or 226.79 g mozzarella cheese
- 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.
This was really good. My husband made this and followed the directions almost exactly, he added 3 jalapenos instead of just 1 and killed my spanish rice (hehe). We used turkey in our Chilaquiles. Next time I will try to figure something else out with the tortillas because they didn't stay crispy enough for our taste. Also we personally would like to up the spice factor. This will definitely be made again, probably to use up our Thanksgiving turkey. Thanks so much TeresaS. Made for PLEASE REVIEW MY RECIPE SEPT-OCT 2013.
Very tasty and DH loved it. I made it with Anaheim chilies and left most of the seeds in, I used part mozzarella and Cotja cheese. Will make this all the time.
I made this earlier this morning, assumeing that there would be some left when I got back from volunteering at the hospital. WRONG !! The 3 of them had the whole thing, they were raving about the green sauce saying that it was not to spicy, but perfect. I did use some thawed turkey for this. They also liked the addition of the onions in it too. The 3 of them said 5 stars all the way. Tagged and made for PRMR tag.