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Turkey/Chicken Chilaquiles Casserole
"This is my daughters favorite recipe for leftover turkey. I love it too! 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!"
Original is 6 servings
Ingredients
- FOR NEW MEXICO GREEN SAUCE
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- FOR MAIN INGREDIENTS
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Nutritional
- Serving Size: 1 (331.3 g)
- Calories 638.6
- Total Fat - 46.5 g
- Saturated Fat - 13.5 g
- Cholesterol - 76 mg
- Sodium - 1361.3 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 4.8 g
- Sugars - 3.8 g
- Protein - 27 g
- Calcium - 418.8 mg
- Iron - 2.1 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare the 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.
Step 2
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.
Step 3
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.
Step 4
Heat oven to 350 degrees. Grease 2-quart casserole.
Step 5
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.
Step 6
Press layers gently down into casserole.
Step 7
Repeat with remaining tortilla strips, sauce and cheese.
Step 8
Bake about 30 minutes or until cheese is melted and golden brown.
Step 9
Serve with sour cream and salsa .
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for poblano chilies that are dark green, firm and heavy for their size.
- If using boneless chicken, cut it into small cubes before adding it to the casserole.
- Instead of poblano chilies, use bell peppers for a milder flavor. The benefit of this substitution is that bell peppers are much sweeter and milder than poblano chilies, which makes the dish more suitable for those who are not used to spicy flavors.
- Instead of mozzarella cheese, use cheddar cheese for a sharper flavor. The benefit of this substitution is that cheddar cheese has a sharper flavor than mozzarella, which adds a bit of tanginess to the dish.
Vegetarian Variation Replace the turkey with 1 lb of firm tofu, cut into cubes. Use vegetable broth instead of the heavy whipping cream in the New Mexico Green Sauce.
Mexican Rice: This is the perfect side dish to accompany the flavor of the Turkey/Chicken Chilaquiles Casserole. The Mexican Rice will add a nice contrast to the creamy and spicy flavors of the casserole. It's easy to make and will add some texture and a bit of sweetness to the meal.
Refried Beans: Refried beans are a classic Mexican side dish that will pair perfectly with the Turkey/Chicken Chilaquiles Casserole. The creamy, savory beans will balance out the spicy flavors of the casserole and add an extra layer of texture. The beans are easy to make and will add a nice, comforting touch to the meal.
FAQ
Q: What type of cheese should I use for this recipe?
A: You can use mozzarella cheese, shredded or 8 ounces of mozzarella cheese.
Q: How can I make my cake more moist?
A: Adding buttermilk, sour cream, or yogurt to the cake batter can help make it more moist. You can also add a glaze or syrup to the top of the cake. This will help keep the cake moist for longer.
2 Reviews
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Fun facts:
Fun Fact 1: The dish Chilaquiles is believed to have originated in Mexico, where it was a common way to use up leftover tortillas and other ingredients. It is now a popular dish in many countries, including the United States.
Fun Fact 2: Chilaquiles is a favorite dish of the famous Mexican actor, Eugenio Derbez. He often shares photos of himself enjoying the dish on his social media accounts.