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Chipotle Turkey Chilaquiles

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 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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