Name: Chilaquiles with Turkey and Roasted Tomatillo Salsa
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 3 cups vegetable oil; 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips; 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 cup); 1/4 cup crème fraîche or sour cream; 1 1/2 tablespoons milk; 1/2 cup fresh cilantro sprigs; 3 oz queso fresco or feta, crumbled

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Chilaquiles with Turkey and Roasted Tomatillo SalsaAlan Richardson

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.

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