If they aren’t already, chilaquiles are about to become your new favorite thing. Our twist on the comforting Mexican dish makes use of leftover turkey meat. We made our own tortilla chips by baking corn tortillas brushed with olive oil until crisp, but feel free to use store-bought chips instead. Perfectly balanced with bright, fresh ingredients like radish and cilantro, this dish can be served as-is or with a fried egg on top (but either way, don’t skimp on the sour cream and lime wedges when serving). These hit the spot for brunch, a snack, or an appetizer. You can even skip the meat altogether for a winning vegetarian dish.
6 corn tortillas
2 tablespoons olive oil
½ teaspoon salt, divided
Freshly ground black pepper
8 ounces green chile enchilada sauce or salsa verde
½ cup chicken or vegetable stock
1 cup cooked turkey meat, shredded
2 ounces queso fresco, Cotija, or feta cheese, crumbled
1 radish, thinly sliced
Cilantro leaves and tender stems, for serving
Sour cream, for serving
Lime wedges, for serving
How to Make It
Preheat oven to 400°F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt and several grinds black pepper. Cut into quarters. Divide among 2 baking sheet trays and bake, rotating sheets halfway through, until golden and edges curl, 8 to 10 minutes.
Meanwhile, bring enchilada sauce and stock to a simmer in a medium saucepan. Add turkey and tortilla chips, stirring gently throughout, until turkey is heated through, about 4 minutes. Season with remaining ¼ tsp. salt and several grinds black pepper.
Serve and top with queso fresco, radishes, cilantro, sour cream, and lime wedges.
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