Wednesday, March 23, 2011

Another one from the world wide web....

Recipe: Tortilla Casserole with Turkey

It has become second nature to me now, to grab my camera at the start of prepping for dinner, that I did not even realize that this recipe was not from one of the cookbooks that I own; even though there was no book to be seen! I think you'll be happy (if you try this recipe) that I chose to share it anyway.

This is a great way to use up leftover turkey. Of course you can always buy the pre-cooked turkey breast from your local grocery. They are next to the pre-cooked chickens. And if you buy the jarred tomatillo sauce instead of making it yourself, it makes for a quick dinner. I also skipped the direction of submerging the tortillas in oil. I really do not see the need for that, nor the extra fat and calories. (Edit: After much thought on this, I have come to the conclusion that it must keep the tortillas from becoming soggy. I'll have to try this out next time.)

I purchased jarred salsa verde in place of making the salsa de tomatillo. I have made it in the past and I find the jarred is just as good for the work involved. And I'm not so sure if my market even has 60 tomatillos!! Not to mention peeling 60 of those would take me forever!

I like my foods spicy, so I used a medium salsa, hot pepper jack cheese, and green chile corn tortillas.

Success meter (1-3): 4

Tortilla Casserole with Turkey
Yield: Makes 8 servings

3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 ounces) shredded Monterrey Jack or panela cheese
6 cups Salsa de Tomatillo
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste

Salsa de Tomatillo
Makes 5 to 6 cups.
60 tomatillos, husked and rinsed (about 3 pounds)
8 serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste
Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.

Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.

Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.

During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

Recipe obtained from: Epicurious

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