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Turkey Chilaquiles

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  • Prep 15 min
  • Total 60 min
  • Ingredients 12
  • Servings 8
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I am anxiously awaiting Thanksgiving dinner and especially the roasted turkey, served hot out of the oven. But I’m also thinking about all the dishes I plan to prepare with the bird leftovers. After spending so many hours in the kitchen by the oven, taking care of the turkey, I want the rest of my weekend menu to be easy and quick, filled with options my whole family will enjoy. Stuffed with turkey and slathered in a creamy salsa verde sauce, made with tomatillos, Serrano chili peppers and cream cheese, these turkey chilaquiles perfectly fit the bill!
by Leslie Limon
Updated Sep 20, 2016
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Ingredients

To prepare the salsa verde (green sauce):

  • 1 lb tomatillos, peeled
  • 3 cups water
  • 2 cups chicken broth
  • 1/3 cup sour cream
  • 3 oz cream cheese, softened
  • 2 serrano chili peppers
  • 1/4 cup fresh, cilantro, chopped

To prepare the chilaquiles:

  • 1 bag (15 oz) corn tortilla chips
  • 3 cups turkey, shredded
  • 2 cups queso fresco (fresh cheese), crumbled
  • 1/2 medium-sized onion, sliced
  • 1 cup Swiss cheese, shredded

Directions

  •  
    1
    To prepare the salsa verde (green sauce): Boil the tomatillos in 3 cups of water until completely cooked. Remove from heat and let cool slightly. Use a slotted spoon to remove the tomatillos from the water and put them in a blender, along with 1 cup of the water used to cook them. Blend with the chicken broth, sour cream, cream cheese, peppers and cilantro.
  •  
    2
    To prepare the chilaquiles: Preheat the oven to 350 °F.
  •  
    3
    Spray an oven-safe baking dish with vegetable cooking spray. Pour 1/3 the salsa verde mix in the bottom of the pan. Layer with 1/3 of the tortilla chips, half the shredded turkey, half the queso fresco and half the sliced onion. Pour 1 cup of sauce over the cheese. Layer with the remaining tortilla chips. Drizzle all the remaining salsa verde over the top and sprinkle with the shredded Swiss cheese.
  •  
    4
    Bake for 30 minutes or until the cheese begins to cook au gratin. Enjoy!

Expert Tips

  • tip 1
    Swap out the corn tortilla chips for flour tortilla chips.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I am anxiously awaiting Thanksgiving dinner and especially the roasted turkey, served hot out of the oven. But I’m also thinking about all the dishes I plan to prepare with the bird leftovers. After spending so many hours in the kitchen by the oven, taking care of the turkey, I want the rest of my weekend menu to be easy and quick, filled with options my whole family will enjoy. Stuffed with turkey and slathered in a creamy salsa verde sauce, made with tomatillos, Serrano chili peppers and cream cheese, these turkey chilaquiles perfectly fit the bill!
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