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Ingredients

2 tablespoons vegetable oil 1 ½ cups chopped red onion, divided 2 cups diced cooked turkey 2 (7 ounce) cans diced green chiles 3 cups salsa salt and ground black pepper to taste 4 cups tortilla chips 2 cups crumbled queso fresco ¼ cup chopped fresh cilantro ¼ cup Mexican crema, or to taste

Nutrition Info

423.2 calories carbohydrate: 31.6 g cholesterol: 75.6 mg fat: 21.8 g fiber: 4.6 g protein: 28.3 g saturatedFat: 8.7 g servingSize: - sodium: 1788.4 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C).
Heat oil in a large ovenproof skillet over medium-high heat. Add 1 1/4 cups onion, saute until onion begins to soften, about 5 minutes. Add turkey and chiles, saute for 3 minutes. Stir in salsa and simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in tortilla chips. Sprinkle queso fresco on top.
Transfer skillet to the oven and bake just until cheese melts, about 5 minutes.
Sprinkle remaining onion and cilantro over chilaquiles. Drizzle with crema before serving.

6 servings

Leftover cooked turkey is a light and delicious addition to these chilaquiles!