Turkey Chilaquiles
Transform your leftovers into a culinary masterpiece with this irresistible Turkey Chilaquiles recipe! This vibrant Mexican-inspired dish combines crispy homemade tortilla chips, tender shredded turkey, and a zesty, flavor-packed tomato-jalapeño sauce. Garnished with crumbled queso fresco, fresh cilantro, creamy Mexican crema, and a squeeze of lime, this recipe offers a perfect balance of textures and bold, tangy flavors. Ready in under an hour, it’s an excellent way to elevate your weeknight meals or impress guests with minimal effort. Perfect for Thanksgiving leftovers or any time you crave a hearty, comforting meal with a south-of-the-border twist!
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or diced)
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 4 pieces tomatoes (roma or plum)
- 1 large white onion (divided use)
- 2 pieces garlic cloves
- 1 piece jalapeño (optional, for heat)
- 1.5 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup queso fresco (crumbled)
- 0.25 cup cilantro (chopped)
- 0.25 cup sour cream or Mexican crema
- 2 pieces lime wedges
Instructions
Cut the corn tortillas into 6 triangles each, creating chips.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until crispy and golden, about 1-2 minutes per batch. Remove using a slotted spoon and place on a paper towel-lined plate to drain. Set aside.
In a blender, combine the tomatoes, half of the onion (roughly chopped), garlic cloves, jalapeño (if using), chicken broth, salt, and black pepper. Blend until smooth.
Heat a large skillet or saucepan over medium heat. Pour the blended sauce into the skillet and bring it to a simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
Add the shredded or diced turkey to the skillet with the sauce. Stir to coat the turkey evenly in the sauce. Simmer for 2-3 minutes to warm the turkey through.
Reduce the heat to low and gently add the fried tortilla chips to the skillet, folding them into the sauce to coat. Be careful not to break the chips too much.
Serve the chilaquiles immediately, garnished with crumbled queso fresco, chopped cilantro, a drizzle of sour cream or Mexican crema, and lime wedges on the side.
For an added touch, you can thinly slice the remaining half of the onion and sprinkle it on top for extra crunch and flavor.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
