Best 2 Turkey Chilaquiles Casserole Recipes

Craving a hearty and flavorful breakfast casserole that's perfect for a weekend brunch or a special occasion? Look no further than this tantalizing Turkey Chilaquiles Casserole, a delightful fusion of Mexican and American cuisine. This savory dish combines the crispy texture of corn tortilla chips, tender shredded turkey, a mildly spicy and flavorful chili sauce, and a medley of melted cheeses. With its layers of crispy, saucy, and cheesy goodness, this casserole is sure to be a hit with family and friends. And the best part? It's incredibly easy to make, thanks to the step-by-step recipe instructions and a few simple ingredients. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing.

In addition to the main recipe, this article also features two exciting variations of the Turkey Chilaquiles Casserole. For those who prefer a vegetarian option, the article provides a detailed recipe for a Vegetarian Chilaquiles Casserole, showcasing the versatility of this dish. And for those who enjoy a bit of a spicy kick, there's a recipe for a Spicy Turkey Chilaquiles Casserole, which adds a touch of heat to the classic dish. With these three recipes, you're sure to find the perfect Turkey Chilaquiles Casserole to satisfy your cravings.

Here are our top 2 tried and tested recipes!

TURKEY/CHICKEN CHILAQUILES CASSEROLE

Turkey/Chicken Chilaquiles Casserole image

This is my daughters favorite recipe for leftover turkey. I love it too! Don't let the long list of ingredients scare you. It seems time consuming but it does go together quickly once you have everything ready. I got it out of an old cookbook magazine called Fresh Turkey Ideas. We really look forward to Thanksgiving just to have this as our traditional left over. Hope you enjoy!

Provided by teresas

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 poblano chiles, roasted, peeled, seeded and finely chopped or 1/2 cup poblano chile
1 large onions, finely chopped or 1 cup onion
1 jalapeno, seeded and finely chopped
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup vegetable oil
10 (6 inch) flour tortillas, cut into 1/2 inch strips
2 cups cooked chicken or 1 lb boneless chicken
2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

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.

TURKEY CHILAQUILES CASSEROLE

Turkey Chilaquiles Casserole image

Treat your family with this cheesy casserole that's layered with turkey and tortilla chips. Old El Paso® chiles add a spicy flavor to this delicious Mexican dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 jar (16 oz) salsa verde
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
3 medium poblano chiles, seeded, chopped
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked turkey or chicken
4 cups shredded Mexican cheese blend (16 oz)

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 586, Carbohydrate 42 g, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1305 mg

Tips:

Use leftover turkey: This recipe is a great way to use up leftover turkey from Thanksgiving or Christmas dinner.
Use store-bought tortillas: To save time, you can use store-bought corn or flour tortillas.
Cut the tortillas into small pieces: This will help them to cook evenly in the casserole.
Use a variety of cheeses: You can use any type of cheese that you like in this recipe, but a good combination is cheddar, mozzarella, and Monterey Jack.
Add your favorite toppings: Before serving, you can top the casserole with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.

Conclusion:

Turkey chilaquiles casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover turkey, and it can be easily customized to your liking. So next time you have some leftover turkey, give this recipe a try!