Author Notes
(Mexican turkey and dumplings--a Thanksgiving leftover staple. This is the slow cooker version of chilaquiles. )
For years, we hosted Thanksgiving at our home for relatives. We would have from 5 to 30 guests for dinner. The next day, we traditionally went to a movie (for years--Harry Potter). While at the movie, this dish would cook in the slow cooker. We’d come home to a steaming bowl of Turkey Oola!
The origins of Turkey Oola! are from my mother. I’m not sure where she got it. She either made it up or she and her girlfriends passed the recipe around. Nevertheless, it is much anticipated.
This dish is the capstone to the T-Day experience. The big bonus is that you really do not need a recipe—it is more a method. In fact, you don’t even need a slow cooker. You just need a variety of ingredients, some heat, and a covered casserole.
This is great on the first day, but even better as a leftover!
—Butternut Place
Ingredients
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4
flour tortillas (medium to large)
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3 tablespoons
butter
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3-4 cups
chicken broth
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2 cups
diced turkey
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2 cups
shredded cheese (cheddar, jack, pepper jack)
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1/4 cup
diced green pepper
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10 ounces
can of Rotel (2 small cans)
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1/2 cup
diced green onions
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1/4 cup
diced red onions
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salt and pepper as you go--to taste
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toppings of avocado, crispy bacon, lime wedges, shredded cabbages, and diced cilantro
Directions
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Spread butter on bottom of crock pot.
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The rest of this recipe is a layering job. Layer torn tortillas in one layer, another layer of turkey and veggies and cheese, then repeat. Add S&P to taste as you like.
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Your goal is 3-4 layers, ending with tortillas and topping with the cheese.
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Pour chicken broth over the entire dish until just at the top, but not covering.
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Cover and turn slow cooker to high for 3 hours or medium for 5.
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It is done when bubbly and the tortillas have turned to dumplings.
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Serve with toppings available for folks to add.
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