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Chipotle Turkey Chilaquiles

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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    8 servings

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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