By TeresaS on October 24, 2006
Photo by ElizabethKnicely
Photo by ElizabethKnicely
"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!"
Serving Size: 1 (254 g)
Servings Per Recipe: 6
"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."
"Great recipe! Next time I will bake the tortilla strips since for me it was a little heavy."
"DS shot his first turkey last week, and wanted something special when we prepared it. (He was so proud) DH wrapped the breast in cheesecloth and slow-smoked it. I think the smoked flavor of the turkey complimented the roasted peppers very well. Loved the sauce! This dish is sooo good, and DS wants all his turkeys prepared this way. Thanks for sharing your recipe and for help making a special day more special."
"Totally yummy. I followed the recipe very closely, but only needed 3 poblanos (they were pretty large). For the cheese, I used a combo of mozza with some sharp white cheddar for flavor and some havarti for creaminess. I cooked up some chicken breast for this, but it would be a marvelously different way to "hide" the leftover holiday turkey. Thanks for sharing this recipe; it's a keeper!"
"This fabulous dish hit the dinner table, and between the clanking of serving spoons, plates, and people crowding around to get some, I had basically the bottom of the bowl to taste. (shh....don't tell anyone I tasted it while cooking with a clean spoon) I did make a couple of changes that didn't effect the outcome, just leaving the tortilla whole and put in a round casserole dish, and using all Jalapeno's instead of the Poblano, and used a mild cheddar cheese. But other then that, this is like a wonderfully, warm, and very satisfying double goodness. I love the *New Mexico Green Sauce* I could of just eaten that by itself :) Thank you so much TeresaS! Made for *Please Review My Recipe* Fall 2008."
"Wow! This is a great twist to the usual mexican flair. I made enough for 2 servings and prepared it a bit different by making burritos (so no slicing or frying the tortillas). I made the green sauce first. then I layered the burritos with the chicken, the cheese (monterey jack), and finally some sauce. I then heated them in a skillet for just a few minutes on each side and served with a dollop of sour cream. The green sauce is wonderful as it helps tone down some of the heat. I can't wait to make these again! :)"