Zutaten für Turkey Chicken Chilaquiles Casserole
- Poblano Chiles
- Onions
- Jalapeno
- Garlic Clove
- Vegetable Oil
- Heavy Whipping Cream
- 1/2 teaspoon salt
- Flour Tortillas
- Cooked Turkey
- Mozzarella Cheese
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Zubereitung von Turkey Chicken Chilaquiles Casserole
- Prepare New Mexico green sauce (recipe needed, or use store-bought).
- Preheat broiler.
- Arrange 2-3 poblano chilies on a broiler pan, tops about 5 inches from the heat.
- Broil for 12-17 minutes, turning occasionally, until skin is blistered and evenly browned.
- Transfer chilies to a plastic bag, seal tightly, and let stand for 20 minutes.
- Peel, seed, and finely chop the chilies.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 medium onion, chopped; 2-3 poblano chilies (chopped), and 1-2 jalapeno chilies (seeded and minced), and 2 cloves garlic (minced). Cook for 8 minutes, stirring occasionally, until onion is tender.
- Stir in 1/2 cup heavy whipping cream and 1/2 teaspoon salt. Set aside.
- Heat 1/2 cup olive oil in a 10-inch skillet until hot.
- Fry tortilla strips (about 6-8 corn tortillas, cut into 1-inch strips) in batches for 30-60 seconds, until light golden brown. Drain on paper towels.
- Preheat oven to 350°F (175°C).
- Grease a 2-quart casserole dish.
- Layer half of the tortilla strips in the bottom of the casserole dish.
- Top with 2 cups cooked turkey, shredded; half of the New Mexico green sauce; and 1 cup shredded Mexican cheese blend.
- Gently press the layers down.
- Repeat layers with remaining tortilla strips, sauce, and cheese.
- Bake for 30-35 minutes, or until cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
17g
Fat
72g
Carbs
14g
