Chilaquiles with Turkey and Roasted Tomatillo Salsa

Name: Chilaquiles with Turkey and Roasted Tomatillo Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 411 grams chicken broth; 118 milliliters fresh cilantro sprigs; 454 grams packages corn tortillas, cut into 1/2-inch-wide strips; 59 milliliters crème fraîche or sour cream; 2 Tbsps milk; 237 milliliters oz Monterey Jack, shredded; 1 large onion, chopped; 85 grams queso fresco or feta, crumbled; 6 servings Roasted tomatillo salsa; 946 milliliters 1/4 lb shredded cooked turkey meat; 710 milliliters vegetable oil

Chilaquiles with Turkey and Roasted Tomatillo Salsa might be just the Mexican recipe you are searching for. One serving contains 595 calories, 39g of protein, and 32g of fat. This gluten free recipe serves 6. Head to the store and pick up chicken broth, crème fraîche, corn tortillas, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Bowl

Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Oven

Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes.

Ingredients you will need

Whole Turkey

Broth

Add 2 1/2 cups salsa and bring to a boil.

Ingredients you will need

Salsa

Remove from heat and toss with Monterey Jack and tortilla strips.

Ingredients you will need

Tortilla Strips

Monterey Jack Cheese

Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes.

Equipment you will use

Oven

Whisk together crème fraîche and milk.

Ingredients you will need

Creme Fraiche

Milk

Equipment you will use

Whisk

Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

Ingredients you will need

Creme Fraiche

Cilantro

Cheese

We used a 12- by 2-inch round enameled cast-iron casserole to assemble and bake our chilaquiles. The wide shallow casserole gave us just enough room for frying and mixing. It also allowed for a nice balance of crisp tortillas on top and softer ones on the bottom.

Ingredients you will need

Tortilla

Equipment you will use

Oven

Equipment

Ingredients

Servings:

411grams

chicken broth 118milliliters

fresh cilantro sprigs 454grams

packages corn tortillas, cut into 1/2-inch-wide strips 59milliliters

crème fraîche or sour cream 2Tbsps

milk 237milliliters

oz Monterey Jack, shredded 1large

onion, chopped 85grams

queso fresco or feta, crumbled 6servings

Roasted tomatillo salsa 946milliliters

1/4 lb shredded cooked turkey meat 710milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.