Turkey Chilequiles Casserole – perfect for leftover Thanksgiving turkey

This is a great recipe assuming you have turkey leftover from Thanksgiving! If you’re fresh out of cooked turkey, this recipe works well with a store-bought  Rotisserie Chicken (4-5 lbs)

12 oz. bag of plain corn tortilla chips

2 tablespoons of canola oil

1 tsp ground cumin

1 medium onion, peeled and chopped

1 red bell pepper, seeded and chopped

1 clove garlic, chopped

1 cup chicken stock or broth

16 ounces Colby Jack cheese, grated

1 cup light sour cream

8-10 cups of shredded leftover turkey (mix of white and dark meat is ideal)

Preheat oven to 375 degrees. In a 9″ x 13″ baker, prime with a non-stick spray and layer tortilla chips to cover the bottom of the pan.

In a saute pan,  heat 2 tablespoons oil over medium heat. Add onion, bell pepper and garlic and 1 teaspoon cumin; season with salt and pepper. Cook until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil; reduce heat, and simmer 5 minutes.

Layer 2 cups turkey and vegetable mixture over the top of tortilla chips followed by a layer of Colby Jack cheese, 1 cup.  Repeat this process by beginning again with one layer of tortilla chips, turkey and vegetables, Colby Jack cheese. Repeat until you reach within 1/2″ of the rim of your baker. After your last layer of turkey and vegetables, spread 1 cup light sour cream followed by a final layer of cheese.

Bake until cheese has melted, 15-20 minutes. Remove from oven to cool.  Serve with a spoonful of chile verde salsa fresca. Makes 12 servings.