Are you dreading the endless stream of turkey sandwiches you’re envisioning for the next weeks? If so, turn that leftover bird into something a bit more exciting. Last year we gave you a recipe for Turkey Enchiladas Suizas that wasn’t half bad, but this year I’ve got something even easier. Chilaquiles rojos con pollo are super easy to make and the the best part is that half of the work is already done: the “pollo” is your already cooked turkey leftovers. Check it out:

Jen’s Leftover Turkey Chilaquiles Rojos

Ingredients:
10 corn tortillas cut into triangles (or if you’re lazy, tortilla chips)
1 cup chicken broth
3 large tomatoes
5 chiles serranos (or more, or less, depending on how hot you want the sauce to be)
1/4 onion (thinly sliced or chopped)
3 cloves garlic
Salt to taste
Queso fresco
Crema
Cilantro, a few sprigs
Leftover turkey (previously stripped from bones, then shredded or chopped)

Instructions:

If using “raw” tortillas, cut them into triangles and fry up in a pan until golden brown. Drain on paper towels. If using tortilla chips, keep in mind that if they are salted you’ll want to be careful with how much salt you add to the sauce.

Make the sauce: boil water and add the tomatoes. Allow to simmer along with the chiles and garlic until the skin loosens on the tomatoes. Drain, then throw it all into a blender with the the chicken broth (you may need less broth, depending on how thick you want the sauce to be. It should be very liquidy but not watery). Put a little vegetable oil into a frying pan and simmer the sauce for a few minutes. Taste, then add salt.

Then add the fried tortillas and simmer them for a few minutes until they are soft but make sure they don’t come apart. You want soft, not soggy.

You’re almost done! Serve on a plate, topped with leftover turkey (heat it up first if you like), queso fresco, crema, chopped onions and cilantro. Pair with beans, of course.

Enjoy!