Best Turkey Chilaquiles Casserole Recipes

Turkey/Chicken Chilaquiles Casserole image

Provided by teresas

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 Casserole image

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