Make Ahead

Best Chilaquiles with Roasted Tomatillo Salsa and Poblanos (and with Turkey Leftovers)

November 25, 2009
Author Notes

After you'll make this recipe you won't wait again for leftovers. It is so good that you'll make turkey (or chicken or buy roast chicken\turkey from the supermarket) just to make this over and over again. Since you save time using leftovers it is so worth the time to invest in the upscale part: the roasted poblanos and the tomatillos salsa, the smokiness is a key. My boyfriend said he had a wow moment tasting this and he is used to very good food…It is unique also because I use soft corn tortillas, think about it as Mexican style lasagna. —Cordelia

  • Serves 4
  • Chilaquiles
  • 2.5-3 cups of shredded turkey leftovers (or chicken on any other time of the year)
  • Cup of tomatillo salsa (recipe to follow)
  • 8-10 yellow corn tortillas
  • 3 oz of semi-soft yellow cheese that melt well, like mild cheddar, caciocavallo or Kasseri (just make sure you use a good one), shredded
  • About 6 oz of queso fresco crumbled
  • 2 poblano peppers
  • Tomatillo Salsa - about a cup
  • 10 tomatillos
  • 1/2 a bunch of cilantro
  • 1 big clove of garlic
  • 1 jalapeno pepper
  • 3 tablespoons of lime juice
  • 1 tablespoon of oil
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • Optional - 1/8 of a cup of water to thin it out a bit
In This Recipe
  1. Chilaquiles
  2. Roast the poblanos : I char their skin on open stove flam, few minutes on each side until they look burned. Put them in a closed plastic bag for about 10-15 minutes. Then the skin will come of easily. Do not wash them to take the skin off to keep the smoky taste. You can also char them under the broiler, but watch them closely. Discard the seeds as well. Cut to small-medium cubes.
  3. Mix the poblanos with the shredded chicken.
  4. Put 2 tablespoons of the tomatillo salsa in the bottom of a squared dish (8 1/4" x 8 1/4"). Top it with tortillas (half them and use the straight part around the sides. About 2 1/2 tortillas for one layer).
  5. Spread 3 tablespoons of the salsa on the tortilla layer. Put on top half of the chicken and the poblano mixture. Scatter the 1/3 of the crumbled queso fresco on top and 1/3 of the shredded cheese.
  6. Repeat: layer of tortillas, salsa, chicken and cheese. Finish with a layer of tortillas, salsa and cheese.
  7. Bake in 360 degree oven for 20-25 minutes, until has a bit of color at top.
  8. Serve with pico de gallo, some of the tomatillo salsa and a dollop of sour cream.
  1. Tomatillo Salsa - about a cup
  2. Discard the tomatillos husks and wash them well. Cut the tomatillos to halves. Put them in a baking sheet and drizzle a bit of oil and salt. Bake in 400 degree oven for 25-30 minutes. Let them cool a bit.
  3. Chop the garlic. Discard the jalapeno seeds and cut to medium pieces.
  4. Put in a food processor the roasted tomatillos, garlic, jalapeno, cilantro, salt and pepper and process until you get a pretty smooth salsa.
  5. Put in a bowl and mix in the lime juice and oil. Taste for salt.
  6. (If you use it for the Chilaquiles and the salsa is pretty thick add water to thin it out a bit, so it will be more spreadable).

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  • maryvelasquez
  • Cordelia
  • pauljoseph
  • Cobalt