Recipe: Make this tasty Mexican dish along with your Thanksgiving leftovers

What have been you considering while you purchased that huge turkey? I believe that you simply imagined having simply sufficient leftover meat for a couple of sandwiches or a pot of soup. Truth might hit within the morning while you achieve for milk to most sensible off your espresso or cornflakes. That moo juice could also be crowded out by way of leftover chook.

To not fear. Do that recipe for impossible to resist chilaquiles that exhibit slivers of cooked turkey.

Chilaquiles with Leftover Turkey

Yield: 6 servings


3 cups vegetable oil

2 (8-ounce) applications corn tortillas, lower into 1/2-inch-wide strips

1 huge onion, chopped

1 (14 1/2-ounce) can rooster broth

1 1/4 kilos shredded cooked turkey (4 cups)

3 1/2 cups tomatillo salsa (salsa verde), divided use

6 oz. Monterey Jack cheese, shredded (1 1/2 cups)

1/4 cup bitter cream

1 1/2 tablespoons milk

1/2 cup contemporary cilantro sprigs

3 oz. queso fresco or feta, crumbled


1. Warmth oil in huge, deep ovenproof skillet. Fry tortillas in batches, turning once in a while, till golden, about 1 minute; drain on paper towels. Discard all however 1 tablespoon oil.

2. Preheat oven to 375 levels. Cook dinner onion in oil over medium-high warmth, stirring continuously, till softened. Upload broth and turkey; simmer, exposed, stirring till liquid is decreased to about 1/2 cup, about quarter-hour. Upload 2 1/2 cups salsa and produce to boil. Take away from warmth and toss with Monterey Jack and tortilla strips. Bake, exposed, in center of preheated oven till effervescent, about quarter-hour.

3. In a small bowl, whisk bitter cream with milk. Pour over chilaquiles. Most sensible with cilantro and both queso fresco or feta. Serve ultimate salsa at the aspect for not obligatory topping.

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Cooking query? Touch Cathy Thomas at [email protected] com