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Chipotle Turkey Chilaquiles

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 25 min.

Makes

8 servings

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it’s also a great way for my children to learn to enjoy the flavors of their Mexican heritage. —Aimee Day, Ferndale, Washington
Chipotle Turkey Chilaquiles
Chipotle Turkey Chilaquiles Recipe photo by Taste of Home
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Ingredients

  • 15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
  • 3 cups shredded cooked turkey or chicken
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/3 cup lime juice
  • 2 chipotle peppers in adobo sauce
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
  • 3 cups turkey or chicken broth
  • Chopped fresh cilantro
  • Hot cooked rice, optional
  • Sour cream, optional

Directions

  1. Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp.
  2. In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended.
  3. Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top.
  4. Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Nutrition Facts

1-1/2 cups (calculated without rice and sour cream): 364 calories, 8g fat (3g saturated fat), 56mg cholesterol, 766mg sodium, 44g carbohydrate (3g sugars, 7g fiber), 29g protein.

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Reviews

Click stars to rate
Average Rating:
  • Viglady
    Jul 31, 2019

    Time consuming recipe that wasn't worth the effort. Way too soupy. Used only 1/2 of a large onion and still too much onion. very disappointed

  • JennyDawson
    Jul 1, 2019

    We enjoyed this zingy recipe. I did not cook the tortillas first and only used one cup of broth. We didn't put it on top of rice -- it was fine as a main dish without rice. I'll make this again!

  • rachael_lm
    May 1, 2017

    Followed the recipe exactly. Turned out very garlicy and soupy. I think next time we try this we'll cut it down to a clove or two of garlic and 1 c broth.

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