Easy Turkey Chilaquiles Recipe
Leftovers are both the blessing and the curse of cooking up a big turkey feast. After all, there are only so many sandwiches you can eat. Finding new ways to incorporate turkey into post-holiday meals is the key to transforming leftovers from “blah” to “wow!”
Melding Tex-Mex and Asian ingredients breathe fresh life into your turkey and introduces a whole new array of flavors. Once you try this easy chilaquiles recipe, you’ll never dread leftovers again.
Why We Love It
Turkey dinners take a lot of work to put together, so the meals following your big feast need to be simple. We love that everything for this dish can be cooked in one skillet; fry the egg, then the tortillas, and then just wipe out the pan before moving on to the salsa.
Since this easy turkey chilaquiles recipe incorporates protein, vegetables, dairy, and grains, it doesn’t need any side dishes to round it out. And for a meal that’s so easy to put together, it packs a TON of flavor thanks to Lee Kum Kee Sriracha sauces!
What You Will Need
Ingredients
- 1⁄4 cup canola oil, for frying
- 12 corn tortillas, cut into 8 wedges each
- 4 tomatoes, coarsely chopped
- 1⁄2 yellow onion, coarsely chopped
- 1 jalapeño, coarsely chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 1⁄4 cups chicken stock
- 1 cup leftover turkey, shredded
- 1 cup brussels sprouts, cooked
- 1 egg, fried, sunny side up
- 1 avocado, sliced
- 4 oz. queso fresco, crumbled
- 1⁄2 bunch cilantro, chopped
Seasoning
- salt, to taste
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for drizzling
- Lee Kum Kee Sriracha Chili Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
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Heat the oil in a large skillet over medium-high heat. Add about ¼ of the tortilla wedges and cook for 2 minutes or so, then flip and cook the other side until they’re lightly brown and crisp. Drain the tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
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Place the tomatoes, onion, jalapeno, and Lee Kum Kee Minced Garlic in a blender with about 1 cup of stock to start. Blend until smooth. Add more chicken stock if needed.
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Add the salsa to a large, flat-bottom sauté pan and cook, stirring occasionally, until slightly thickened. This should take about 6 - 8 minutes. Season with salt.
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Add the chips into the salsa pan, turning them carefully to coat them. Continue cooking until the chips are heated through and softened slightly, about 3 minutes. Add leftover turkey and Brussels sprouts to the pan and heat through.
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Drizzle with Lee Kum Kee Sriracha Mayo and Lee Kum Kee Sriracha Chili Sauce and top with egg, avocado, queso fresco, and cilantro. Serve the chilaquiles immediately. Enjoy!
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