New This Month

Turkey Chilaquiles

This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1 small onion, chopped (1/2 cup)
  • 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
  • 1 clove garlic, chopped
  • 1 1/4 cups reduced-sodium canned chicken broth
  • 6 ounces white cheddar cheese, grated
  • 12 ounce leftover Grilled Turkey, shredded


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Note: When blending hot liquids, keep the large rubber cap on the blender, but remove the small plastic air-hole cover; hold a dish towel over the hole to vent the heat and prevent the liquid from spilling out.

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