Leftover Turkey Or Chicken Chilaquiles Food

GREEN CHILAQUILES

Steps:

• Preheat oven to 400°F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt and several grinds black pepper. Cut into quarters. Divide among 2 baking sheet trays and bake, rotating sheets halfway through, until golden and edges curl, 8 to 10 minutes.
• Meanwhile, bring enchilada sauce and stock to a simmer in a medium saucepan. Add turkey and tortilla chips, stirring gently throughout, until turkey is heated through, about 4 minutes. Season with remaining ¼ tsp. salt and several grinds black pepper.
• Serve and top with queso fresco, radishes, cilantro, sour cream, and lime wedges.

TURKEY CHILAQUILES

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

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.

LEFTOVER TURKEY (OR CHICKEN) CHILAQUILES

Steps:

• In an 8-in. square baking dish coated with non-stick cooking spray, layer half of each ingredient.
• Repeat layering.
• Bake at 350 for 40 minutes to heat through.

CHIPOTLE TURKEY CHILAQUILES

Steps:

• Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA

Steps:

• Fry tortilla strips:
• 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.
• Make chilaquiles:
• Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

TURKEY CHILAQUILES

Steps:

• Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

LEFTOVER TURKEY OR CHICKEN CASSEROLE

Steps:

• Mix all ingredients together and place them in a casserole dish.
• Cover with crushed potato chips and sprinkle with paprika.
• Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
• Serve with noodles and a salad.

TURKEY/CHICKEN CHILAQUILES CASSEROLE

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.

CHICKEN CHILAQUILES

Steps:

• Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
• In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
• Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

CHILAQUILES

Steps:

• Cut the tortillas into strips.
• Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
• Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
• Sautee the chopped onion and garlic in a little olive oil.
• Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
• Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
• Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
• Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
• Repeat layers and finish with cheese and sour cream.
• Bake at 325 degrees F for about 45 minutes.

CHILAQUILES ROJOS

Steps:

• If using 12 corn tortillas, divide into 2 stacks; cut each stack into 6 wedges.
• Pour vegetable oil into a large Dutch oven or other heavy pot to come about 4" up sides (about 8 cups). Fit thermometer to sides of pot and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, fry tortilla wedges, stirring and turning constantly with a spider or slotted spoon, until crisp and golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and let drain; season immediately with kosher salt. Let cool slightly, then transfer to a large bowl.
• If using 2 cups shredded roast chicken or carnitas, toss with 1 cup Salsa Roja (see recipe) in a small saucepan; place over medium-low heat and cook, stirring occasionally until heated through, about 5 minutes.
• Bring 3 cups Salsa Roja (see recipe) to a simmer in a large skillet over medium-high heat. Add fried tortilla wedges or 8 cups sturdy tortilla chips to skillet and toss to coat. Cover, remove from heat, and let sit until softened, 1-5 minutes, depending on how soft you prefer your chips to be (1 minute for almost totally crunchy chips, 3 minutes for soft chips with a little crunch, and 5 minutes for soft chips with almost no crunch). Season with salt.
• Divide soaked chips among plates; top with chicken or carnitas or 2 cups cooked fresh chorizo or 8 fried large eggs, followed by 1 large ripe avocado, sliced, 4 oz. queso fresco, crumbled, ¼ cup crema mexicana, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over. Cook's note: To make chilaquiles verde, substitute 3 cups tomatillo salsa verde for the salsa roja.