Chipotle Turkey Chilaquiles

Name: Chipotle Turkey Chilaquiles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings.
Cuisine: Mexican Casseroles, Mexican Dinners, Mexican Recipes
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

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

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

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.
In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended.
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.
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

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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.