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Ingredients
- 1/2 Cup Young Guns Medium Green Chile
- 3 Cups Leftover Turkey, Diced Or Shredded
- 1 Cups Chicken Broth
- 1 Tbsp. Butter
- 1/2 Medium Onion, Diced
- 1 Red Bell Pepper, Diced
- 2 Tbsp. flour
- 1 Tbsp. Red chile powder
- 1 Tsp. cumin
- 1 Tsp. Garlic Salt
- 1/2 Cup Full Fat Milk Or Cream
- 1/3 Cup Yogurt Or Sour Cream
- 16 Oz. Grated Pepper Jack Cheese
- 1-2 Cups Crushed Organic Tortilla Chips
Ingredients
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Instructions
- Melt butter in saucepan; add onion and bell pepper and cook for 10 minutes on medium low, stirring frequently. Stir in flour, then add spices and cook for about 2 minutes, stirring constantly. Add broth and cook for a few minutes on medium. Add milk (or cream), Young Guns Medium Green Chile, mixing well. Cover and simmer on very low heat for about 15 minutes, stirring occasionally. Uncover pot and add yogurt (or sour cream). Stir to combine and add turkey to sauce. Preheat oven to 350 degrees.
- In a 9” x 12” baking dish, spread 2 Tbsp. of sauce over bottom of dish. Spread 1/2 to 1 cup crushed tortilla chips over sauce. Add 1/2 of the turkey/sauce mixture, spreading evenly throughout pan. Top with 1/2 the cheese. Make a total of two layers. Bake for 20 minutes.
- Remove from oven and cool 5 minutes. Top with additional yogurt or sour cream and guacamole, if desired.
Recipe Notes
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