Recipe by teresas
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!
Top Review by ElizabethKnicely
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.
New Mexico Green Sauce
- 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 shredded cooked turkey or 2 cups cooked chicken or 1 lb boneless chicken
- 2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese
Directions See How It's Made
- 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.