Leftover Turkey Or Chicken Chilaquiles Recipes

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TURKEY/CHICKEN CHILAQUILES CASSEROLE



Turkey/Chicken Chilaquiles Casserole image

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!

Provided by teresas

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

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 cooked chicken or 1 lb boneless chicken
2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

Steps:

  • 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.

TURKEY CHILAQUILES



Turkey Chilaquiles image

This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 50m

Number Of Ingredients 9

12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
2 tablespoons canola oil
Salt and pepper
1 small onion, chopped (1/2 cup)
2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
1 clove garlic, chopped
1 1/4 cups reduced-sodium canned chicken broth
6 ounces white cheddar cheese, grated
12 ounce leftover Grilled Turkey, shredded

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil; season with salt. Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.
  • Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat. Add onion, jalapenos, and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil; reduce heat, and simmer 5 minutes. Transfer to a blender; puree until smooth.
  • Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips. Bake until cheese has melted, 3 to 4 minutes. Remove from oven; drizzle chile puree over the top. Serve immediately.

TURKEY CHILAQUILES



Turkey Chilaquiles image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chiles (recommended: Ortega)
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa (recommended: Pace)
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chiles, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.
  • Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

TURKEY CHILAQUILES CASSEROLE



Turkey Chilaquiles Casserole image

Treat your family with this cheesy casserole that's layered with turkey and tortilla chips. Old El Paso® chiles add a spicy flavor to this delicious Mexican dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 9

1 jar (16 oz) salsa verde
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
3 medium poblano chiles, seeded, chopped
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked turkey or chicken
4 cups shredded Mexican cheese blend (16 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
  • In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
  • Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
  • Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 586, Carbohydrate 42 g, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1305 mg

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