Turkey/Chicken Chilaquiles Casserole

Prep Time
Cook Time
1h 15m
Ready In

"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 recipe yields 6 servings


  • Serving Size: 1 (331.8 g)
  • Calories 518.2
  • Total Fat - 35.7 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 136.9 mg
  • Sodium - 430.9 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 4.8 g
  • Sugars - 3.8 g
  • Protein - 22.1 g
  • Calcium - 419.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.1 mg

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.

Tips & Variations

No special items needed.