TURKEY CHILAQUILES w/RSTD TOMTLO SALSA

By BobD

Ingredients

• 6 SERVINGS
• We've fried the tortilla strips to keep them crisp, but if you have access to really good tortillas, you could simply air-dry the strips.
• FOR TORTILLA STRIPS
• 3 cups vegetable oil
• 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
• FOR CHILAQUILES
• 1 large onion, chopped
• 1 (14 1/2-oz) can chicken broth
• 1 1/4 lb shredded cooked turkey meat (4 cups)
• Roasted tomatillo salsa
• 6 oz Monterey Jack, shredded (1 1/2 cups)
• 1/4 cup creme fraiche or sour cream
• 1 1/2 tablespoons milk
• 1/2 cup fresh cilantro sprigs
• 3 oz queso fresco or feta, crumbled

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

MAKE CHILAQUILES:

Preheat oven to 375F.

Cook onion in oil in casserole over moderately high heat, stirring, until softened.

Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil.

Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes.

Whisk together creme fraiche and milk.

Serve chilaquiles topped with creme fraiche, cilantro, and cheese.

COOKS NOTE: We used a 12- by 2-inch round enameled cast-iron casserole to assemble and bake our chilaquiles. The wide shallow casserole gave us just enough room for frying and mixing. It also allowed for a nice balance of crisp tortillas on top and softer ones on the bottom.

FRY TORTILLA STRIPS:

Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375F.

Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375F between batches).

Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.