GMA Recipe: Chilaquiles with Turkey and Roasted Tomatillo Salsa

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Chilaquiles with Turkey and Roasted Tomatillo Salsa
From GMA's Food Editor and author, Sara Moulton
Friday, November 26, 2004

Looking for more than just a turkey sandwich from your Thanksgiving Day leftovers? Sara Moulton has this amazing recipe for your post-Thanksgiving feast.

Ingredients

3 cups vegetable oil

2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips

1 large onion, chopped

1 (14 1/2-oz) can chicken broth

1 1/4 lb shredded cooked turkey meat (4 cups)

2 1/2 cups Roasted Tomatillo Salsa

6 oz Monterey Jack, shredded

1/4 cup creme fraiche or sour cream

1 1/2 tablespoons milk

1/2 cup fresh cilantro sprigs

3 oz queso fresco or feta, crumbled

Directions

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 degrees between batches).

Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.

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 Roasted Tomatillo 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 creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.

Note: We used a 12-by 2-inch round enameled cast-iron casserole to assemble and bake our chilaquiles. The wide shallow casserole gave us just enough room for frying and mixing. It also allowed for a nice balance of crisp tortillas on top and softer ones on the bottom.

Active time: 1 hour start to finish: 1 hour.
Makes 6 servings.

Recipe courtesy of "Gourmet," Magazine, copyright © Nov. 1999.