Turkey/Chicken Chilaquiles Casserole

Recipe by teresas
READY IN: 1hr 15mins




  • 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.