Baked Chicken Enchiladas 2024

Ingredients:
2 Tblsp. butter
1 medium onion, diced
2 Tblsp. minced garlic
½ Tblsp. chipotle chile sauce 
1 20-oz. jar salsa verde
Approx. 2/3 of a rotisserie chicken skin and bones removed, shredded
1 tsp. Goya Adobo seasoning with pepper
½ tsp. black pepper
2 tsp. Mexican or smoked seasoning with lime (ex. McCormick Mojito Lime, Kinder’s Tequila Lime, Private Selection Kickin’ Chile and Lime BBQ rub)
12 medium flour tortillas (La Banderita Carb Counter tortillas preferred)
1 ½ cups sour cream
1 can black beans, rinsed and drained
2 cups shredded Mexican blend cheese
1 small container white queso 
 
Preparations:
1. Saute the onion and garlic in the butter over medium heat in a large skillet.
 
2. Mix the chile sauce and half of the salsa with the onion and garlic.
 
3. Add the chicken to the skillet, and mix well.
 
4. Stir the Goya, pepper and lime seasoning into the chicken mixture. Add more seasoning, to taste, if needed.
 
5. Remove chicken mixture from heat.
 
6. Lay the tortillas out separately on the counter, and spread a 1.5” wide strip of sour cream down the middle of each.
 
7. Spoon 1/12 of the chicken mixture on top of the sour cream (about 1.5” to 2” wide), leaving space at the top and bottom, so the ends can be tucked in when the enchilada is rolled up.
 
8. Add a spoonful of black beans on top of the chicken mixture (approx. 3 Tblsp).
 
9. Top each chicken-bean strip with a small handful of shredded cheese.
 
10. Spread the remaining salsa verde on the bottom of a casserole dish (or two).
 
11. Carefully roll each tortilla up, tucking in the ends as you roll, so the enchilada is sealed.
 
12. Place the tortillas in the casserole dish(es), sides touching but not smashed together.
 
13. Distribute the queso over the top of the enchiladas, being careful to also spread some on the ends of each enchilada.
 
14. Cover the casserole dish(es) with foil, making sure the foil doesn’t touch the enchiladas.
 
15. Bake in a 350 degree oven until heated through, about 20 minutes (may be longer/shorter depending on the size of the casserole dish(es).
 
16. Serve immediately (enchiladas should be able to be gently separated from one another). Top with hot sauce, if desired.

Ninja Foodi Fiesta Lime Chicken

Ingredients: 

1 cup chicken broth
2 pounds boneless, skinless chicken breasts (frozen or thawed)
1 cup uncooked white rice 
1 1/2 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup picante sauce or salsa
1 tsp Cajun seasoning
1 tsp Tajin
1 Tblsp. taco seasoning
1/2 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp cumin
1 fresh lime, cut into wedges
 
Preparation:
1. Pour the broth into the Ninja Foodi. 

2. Add chicken to the pot in an even layer.

3. Cover the pot and secure the lid. Make sure valve is set to sealed.

4. Set the pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken.

5. When the time is up, let the pot sit for another 5 minutes, then vent.

6. Remove the chicken from the pot and place on a cutting board.

7. The rice can be cooked on the stovetop or in the Foodi. If using the Foodi to make the rice, measure the remaining broth in the pot, then add enough water to total 1 ½ cup of liquid. Place the rice in the Foodi, and set the pressure cook button to 2 minutes. When the time is up, let the pot sit for 10 minutes, then vent and remove the rice from the Foodi pot. Rinse the pot.

8. Shred or cut up the chicken.

9. Put the chicken back into the Foodi pot, and set pot to “Keep Warm.”

10. Stir together the mayonnaise, sour cream, picante and all seasonings.

11. Stir the sauce into the chicken.

12. Serve chicken over rice, in buns, or as lettuce wraps. Squeeze lime over each serving.

Seven-Layer Dip

Ingredients:
1 ¼ cups salsa
16 oz. canned refried beans 
2 Tblsp. milk
8 oz. cream cheese, softened
½ cup sour cream
2 Tblsp. taco seasoning
1 cup guacamole, prepared
1 ½ cups cheddar cheese
½ cup black olives 
½ cup tomatoes
Green onions, for garnish
 
Preparation:
1. Place salsa in a sieve to drain any liquid, to keep your dip from getting runny. Set aside.

2. Combine refried beans and milk until smooth. 

3. Spread beans in the bottom of a 9x13 pan.

4. Combine cream cheese, sour cream and taco seasoning with a mixer on medium speed. 

5. Spread cream cheese mixture over refried beans and gently spread.

6. Spoon guacamole over cream cheese and gently spread. 

7. Spread drained salsa over guacamole mixture.

8. Top salsa with cheese.

9. Add olives and tomatoes on top, along with green onions, if desired.

10. Chill one hour before serving. 

Buffalo Chicken Chalupas

Ingredients:

1 chicken breast, tenderized

4 Tblsp ranch dip seasoning

2/3 cup Greek yogurt

½ cup cottage cheese

½ cup Franks Red Hot Buffalo Sauce

2-4 Josephs Pita or 2-4 chalupa shells

¼ cup Colby Jack cheese

¼ cup mozzarella cheese

1 Roma tomato, sliced

Shredded lettuce

 

Preparation:

1. Season both sides of the chicken breast with the ranch powder.

 

2. Spray both sides of the chicken breast with cooking spray, then air fry on 400 degrees for 9-10 minutes. (Alternately, put 2 Tblsp olive oil in a skillet and cook chicken breast.)

 

3. While chicken is cooking, combine yogurt, cottage cheese buffalo sauce in a small blender. Blend till smooth.

 

4. Once the chicken is fully cooked, dice it into very small chunks.

 

5. Combine chicken with buffalo sauce.

 

6. Spread some of the chicken mixture on one side of a piece of pita or chalupa. Top with cheeses, then fold in half tightly.

 

7. Spray outside (both sides) of the pita/chalupa.

 

8. Cook in air fryer at 400 degrees for 4 minutes. You can add a ramekin on top of each one to make sure they stay closed while in the air fryer.

 

9. Garnish with tomato and lettuce.

 

Elote Pasta Salad

Ingredients

16 oz box rotini (cooked and drained)

1 can Mexicorn

1 cup cotiia cheese, or other crumbled Mexican cheese

1/3 cup fresh cilantro, or 2 Tblsp. dried cilantro

1 cup diced purple onion

1 1/2 cups sour cream

1 cup mayonnaise 

2 Tblsp. olive oil

1 Tblsp. elote seasoning (see recipe below)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

3 Tblsp. lime juice

Salt

Pepper

Cayenne pepper (optional)

Lime wedges, cilantro and cotija cheese for garnish

 

Elote seasoning (makes extra):

2 Tblsp. chili powder

½ Tblsp. smoked paprika

2 tsp granulated sugar

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp fine sea salt

½ tsp dried lemon peel

 

Preparation:

1. Cook and drain pasta, then put in large bowl. Let cool.

2. Add corn, cheese, onion and cilantro.

3. In a small separate bowl, whisk together sour cream, mayonnaise, oil and seasonings. NOTE: The chili powder, cumin and garlic powder are needed IN ADDITION to the elote seasoning.

4. Pour dressing mixture over pasta. Squirt with lime juice, and stir until combined.

5. Chill until ready to serve. 

6. Garnish with lime wedges, cilantro and cotija, if desired.

Shredded Chicken Tacos

Ingredients:
6-7 chicken tenderloins, or 1 boneless, skinless chicken breast, cut into 2” chunks

3 Tblsp. oil, divided 

1/4 yellow bell pepper, diced

1/4 white onion, diced

Garlic powder

Onion powder

Paprika

Salt

Pepper

Chili flakes

1/3 cup water

3 small flour tortillas (not mini)

½ cup mozzarella cheese

 

Preparation:

1. Season the chicken, and cook in a skillet using half of the olive oil. Remove chicken from skillet and set aside. 

2. In the same skillet, add the remainder of the oil, and sauté peppers and onions, seasoning them with the same spices.

3. While the peppers and onions are cooking, shred the cooked chicken.

4. Once peppers and onions are soft, add water and stir.

5. Add chicken back to skillet, and stir everything together. 

6. Move chicken mixture to sides of skillet. Dip one tortilla in the juices of the pan.

7. Place dipped tortilla in another skillet, and fill it halfway with 1/3 of the chicken mixture and 1/3 of the cheese.

8. Fold tortilla in half to make it look like a taco, and heat in skillet on both sides until cheese is melted and outside is crispy.

9. Repeat with remaining tortillas.

NOTE 1: For an easier version, cut chicken into tiny pieces, as if dicing to match the vegetables. Mix vegetables and chicken together in skillet and season well. Sauté chicken and vegetables together in oil until cooked through. Remove from skillet and continue with step 6. 

NOTE 2: This recipe is easiest to make with mini tacos. Adjust the amount of filling as appropriate.

 

Creamy Beef and Cheese Burritos

Ingredients:

1 lb ground beef

1 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika 

3 Tblsp. cream cheese (approx. 1/2 block)

3 Tblsp. taco sauce

1/2 can diced green chiles

1 cup shredded Mexican cheese

2 Tblsp. sour cream

1 tsp. chipotle adobo sauce

1/4 tsp smoked paprika

6 medium tortillas

1/4 cup nacho or queso cheese dip

1/4 stick of butter

Preparation:

1. Make the chipotle sour cream by mixing the sour cream, adobo sauce and 1/4 tsp smoked paprika with a whisk. Set aside.

2. Brown the ground beef, then drain.

3. Add salt, garlic powder and paprika to the ground beef and combine.

4. Melt the cream cheese into the ground beef over medium heat, then remove from heat.

5. Add the taco sauce and chiles to the meat, then gently stir in the cheese until combined.

6. Spread 1/6 of the meat mixture into the center of each tortilla, leaving space on all sides to fold tortilla into a wrap.

7. Top meat mixture with some of the chipotle sour cream, followed by the cheese dip.

8. Fold top and bottom of the tortilla towards the center, then fold the left side towards the right and roll it up.

9. Heat a small portion of the butter in a skillet, and lightly brown/crisp the burrito on both sides.

10. Serve with remaining chipotle sour cream.

Jack's Chipotle Mayo Sauce

Ingredients:

1/2 cup mayonnaise (can substitute sour cream)

1/2 tsp chili powder

1 tsp smoked paprika

1/4 tsp adobo sauce or canned (pureed) chipotle pepper 

1 Tblsp. water

1-2 tsp. lime juice (or to taste)

Salt, to taste

1 Tblsp. water (if needed)

Preparation:

1. Place all ingredients in a bowl and whisk until combined. 

2. Add water if needed for thinning, depending on what you are using the sauce for and how much lime juice you have used.

3. Add more seasonings, as needed.

4. Store leftovers in fridge.

Ryan’s Favorite Burrito

Ingredients:

1 large flour tortilla

1/3 cup seasoned and cooked taco meat (taco seasoning, cumin)

2 Tblsp sour cream

6-8 slices pickled jalapeños 

3 Tblsp diced white onions 

2 Tblsp medium salsa

3 Tblsp shredded Mexican-blend cheese 

Black pepper

Preparation:

1. Spread sour cream down middle of burrito. 
2. Add onions, jalapeños and meat and cheese (in that order). 
3. Microwave burrito (open) until cheese is starting to melt. 
4. Add salsa on top of melted cheese, then add black pepper. 
5. Roll up burrito and wrap in foil for serving. 

Southwest Chicken and Corn Chowder

Ingredients:
4 Tblsp. bacon grease

4 medium raw chicken breasts, cut into small bite-size pieces
1 medium onion
4 sticks celery
1/2 cup flour
4 Tblsp. minced garlic
8 cups chicken broth or stock
2 cans fire roasted corn
1 cup heavy whipping cream
4 large Russet potatoes, peeled 
1/2 package Walmart Southwest Chicken Seasoning (or equivalent seasoning equal to 4 Tblsp.)
Salt & pepper to taste
Scallions and bacon, chopped, optional for serving

Preparation:
1. Put onion and celery into food processor and puree until smooth. Add a bit of chicken broth if needed to smooth it out.

2. Dice potatoes. (I use a french fry cutter to slice them, then cross-cut them after, to get cubes.)

3. Heat bacon grease in large stockpot on medium heat.

4. Once grease has melted, add the onion and celery puree, and cook for about 5 minutes, stirring as needed to keep it from burning.

5. Stir in the flour, and cook for about a minute, stirring nearly constantly, to keep flour from clumping.

6. Add garlic, followed by the chicken broth. Stir well to make sure flour dissolves and nothing is sticking to the bottom of the pot.

7. Add chicken, corn (do not drain), cream, potatoes and seasoning. 

8. Over medium heat, slowly bring the soup to a boil. Stir frequently to keep the potatoes from sticking to the bottom.

9. Once the soup has reached boiling, reduce the heat to a rapid simmer, so it's only gently/barely boiling. 

10. Continue cooking until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will thicken as it cooks. If it gets too thick, add chicken broth in 1/4 cup increments until it thins to your taste.

11. Season the soup with salt, pepper and even hot sauce, as needed. 

12. Soup can be garnished with scallions and bacon, if desired. 

Easy Beef Enchiladas

Ingredients:

1 lb ground beef

2 cans (10 oz each) red enchilada sauce (or make your own, see below)

1 can (4.5 oz) chopped green chiles

1 package 6” flour tortillas for soft tacos 

1 ½ cups shredded Cheddar cheese (6 oz)

 

Enchilada sauce

1 can tomato sauce

1 ½ tsp Goya seasoning

1 tsp cumin

 

Preparation:

1. Heat oven to 375°F. 

2.  Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

3. Cook beef, stirring occasionally and chopping as desired, until thoroughly cooked, then drain. 

4.  Stir in 1/2 cup of the enchilada sauce and the chiles.

5. Spread 1/2 cup of the enchilada sauce evenly in baking dish. 

6. Spread 1/4 cup beef mixture down center of each tortilla.

7. Sprinkle beef mixture with 1 tablespoon cheese. 

8. Wrap tortillas tightly around filling, placing seam side down in baking dish. 

9.  Top with remaining enchilada sauce, and sprinkle with remaining cheese.

10. Cover with foil, and bake 20 to 25 minutes or until hot and bubbly.

11. Let stand 5 minutes before serving.

Creamy Chicken Chili

Ingredients:

3 cups chopped/shredded rotisserie chicken
1 Tblsp. olive oil
1 medium yellow onion, diced
1 tsp. minced garlic, generous

2 8-oz. bricks of cream cheese, cubed

32 oz. chicken broth
16 oz. jar salsa verde

15 oz. can creamed corn

2 4-oz. cans chopped green chiles

2 15-oz. cans northern white beans, drained and rinsed

Goya, cumin, chili powder, pepper and salt, to taste

1 cup heavy cream or half & half

Preparation:

1. Sauté onion in olive oil. When clear, add garlic and sauté until lightly browned.

2. Turn down heat and add cream cheese, stirring until melted.

3. Add chicken broth and salsa, and stir until combined.

4. Add corn, chiles and white beans.

5. Let sit for about ten minutes, then add seasoning.

6. If a creamier broth is desired, can add the cream or half & half.

7. Add chicken, and stir gently.

Serve with Fritos, sour cream and shredded cheddar or Montery Jack cheese.

Tijuana Street Fries

Ingredients:
Spice Mix:
1 Tblsp. smoked paprika
1/2 Tblsp. cumin
2 tsp. chili powder
1 1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 1/2 tsp. salt and pepper

Pork:
3-4 pounds pork roast
4 Tblsp. vegetable oil
1/2 cup tequila
1 1/2 cups water
1 Tblsp. honey
8 Tblsp. vegetable oil (reserved for final steps)

Fried corn:
1 can Mexican roasted corn, drained
1/2 stick butter

Slaw:
2 cups coleslaw mix
3 Tblsp. black beans
1 Tblsp. green chiles, chopped
4 Tblsp. fried corn (see recipe below)
1/2 cup mayonnaise
1/4 cup sour cream
Diced jalapeños, to taste
Tajín, to taste
Freshly-squeezed lime juice, to taste

Salsa:
Equal parts:
  Medium heat verde salsa
  Fire roasted tomatoes
  Green chiles
  1 Tblsp. garlic

Queso:
1 1/2 cups freshly grated pepper jack cheese
6 Tblsp. milk
4 Tblsp. sour cream
3 oz. cream cheese

Fries:
6 servings frozen French fries, straight cut
Vegetable oil for frying

Additional toppings:
Sour cream
Diced onions
Guacamole or avocado chunks
Shredded cheese


Preparation:
1. Mix spice mix and set aside.

2. Dry pork roast and pat 1/3 of spice mix onto outside of roast.

3. Heat vegetable oil in cast iron skillet. Once hot, add pork and sear roast on all sides until golden brown (about 2 minutes per side).

4. Mix liquids (tequila, water, honey) together and put into crock pot. Add pork and cook on medium-low for 8-10 hours.

5. Heat butter in cast iron skillet, then add Mexican corn. Fry corn until about 1/3 of the kernels are crispy brown. Remove from skillet. About half of the corn will be used for the slaw; reserve the remainder for topping the fries.

6. Mix all slaw ingredients together and refrigerate for several hours.

7. Put salsa ingredients into food processor or blender, then blend until smooth. Refrigerate until ready to serve.

8. Put queso ingredients in saucepan on low heat. Stirring frequently, melt cheese and mix ingredients together until smooth. Adjust with additional sour cream and milk to taste.

9. When pork is tender, remove from crock pot and discard juices.

10. Using two forks, shred pork.

11. Heat 8 Tblsp. vegetable oil in cast iron skillet until hot. Add shredded pork and remaining 2/3 of the spice mix and stir. Cook pork until about 1/3 of the pork is slightly crispy. If pork is too dry, add more vegetable oil. Can finish in oven, if desired, while frying French fries. Otherwise, keep hot by putting a lid on the pork or placing in a low-heat warming drawer or oven.

12. Fry the French fries and lightly salt them.

13. To serve, place serving of French fries into bowl or large plate. Drizzle them with a little bit of the queso. Top with slaw, salsa, and any other toppings desired.

Easy Spanish Rice

Ingredients:
2 cups cooked and chilled rice
4 Tblsp butter
1/2 cup salsa
Tajín seasoning
Goya seasoning
Cumin powder
Salt

Preparation:
1. Heat butter until melted in a cast iron skillet on medium-high heat. Stir it while it's melting to keep it from burning and to spread it out to cover the entire bottom of the skillet. If the entire bottom of the skillet isn't covered, add more butter.

2. Turn skillet heat to high. Press cold rice into skillet in an even layer. Let sit for a minute, then "flip" rice, so that the rice is being browned but not sticking.

3. Once rice is starting to dry out and brown a little (should take just a minute or two), add the salsa and stir gently into rice.

4. Add seasoning to taste.

5. Cook rice for another few minutes until the salsa has dried out a little and the rice is starting to get a little crispy. Serve immediately.

Low Carb Green Chile and Chicken Enchiladas

Ingredients:
1 Tblsp olive oil
1 large sweet onion, diced
6 Tblsp minced garlic
1 brick of cream cheese
2 Tblsp taco seasoning
1 large bottle green chile salsa verde
4 chicken breasts (cooked, grilled or smoked), cut into thin, bite-sized slices
1 27-oz can whole green chiles
4 cups Mexican blend shredded cheese

Preparation:
1. Saute onions in olive oil until tender.

2. Add garlic to onions and saute for 5 minutes.

3. Lower heat and add cream cheese, taco seasoning and half of salsa to onion and garlic mixture. Cook until cream cheese is melted and mixture is combined, stirring frequently.

4. Gently stir chicken into cream cheese sauce until thoroughly combined.

5. Spread half of the remaining salsa on the bottom of a square casserole dish.

6. Drain the chiles, then slice them open so they lie flat. Pat dry and remove any seeds. Place the chiles, one layer thick, on the bottom of the casserole dish.

7. Top chiles with half of the chicken mixture.

8. Top chicken mixture with half of the cheese.

9. Drizzle half of the remaining salsa over the cheese.

10. Repeat with another layer of chiles, chicken mixture, cheese and salsa.

11. Cover very loosely with foil, leaving sides open.

12. Place casserole dish on a baking sheet. Bake in 350 degree oven until bubbly and cheese is melted. Remove foil and bake for five more minutes to toast top of cheese.

Mexican Cheesecake (savory)

Ingredients:
2 8-oz packages cream cheese
1-1/4 cups sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained

Preparation:
1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth.

2. Add eggs; beat on low speed just until combined.

3. Stir in cheddar cheese and chilies.

4. Transfer to a greased 9-in. springform pan. Place on a baking sheet.

5. Bake at 350° for 25-30 minutes or until center is almost set.

6. Spread remaining sour cream evenly over top.

7. Bake 5-8 minutes longer or until topping is set.

8. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

9. Refrigerate overnight.

10. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Mexican Cheesecake (sweet)

Ingredients:
2 8-oz packages cream cheese, softened,
1 1⁄2 cups sugar
2 eggs
2 8-oz cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preparation:
1. Preheat oven to 350°F.

2. Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).

3. Roll out 1 can of crescent rolls and place on bottom of buttered 13 x 9 glass cake pan.

4. Pour mixture on top of crescent rolls.

5. Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out, pinch together).

6. Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.

7. Spread softened butter on top of crescent rolls.

8. Sprinkle sugar and cinnamon mixture on top of butter.

9. Bake for 30-40 minutes.

Best Queso Dip

Ingredients:
1/2 pound of white american cheese
1/4 cup of milk (more if you want it thinner)
1 tablespoon of butter
1 (4 oz) can of green chiles
teaspoon of cumin
teaspoon of garlic salt
cayenne pepper - a pinch

Preparation:
1. Place cheese, milk and butter in a sauce pan over low heat.
2. Heat until melted, stirring frequently.
3. Stir in green chiles, cumin, garlic salt and pepper.
4. Add more milk if you want it thinner.

Betsy's Salsa

Ingredients:
1/2 cup fresh cilantro, chopped
1 bunch green onions, chopped
2 cans Rotel
1 large can diced tomatoes
3 Tblsp garlic salt

Preparation:
Pulse all ingredients in blender.

Turkey Suizas Casserole

Ingredients

• 2 poblano chili peppers
• 3 tablespoons extra virgin olive oil (EVOO)
• 8 tomatillos, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 bay leaf
• Salt and pepper
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin (about 1/3 palmful)
• 1 teaspoon honey or agave syrup
• 1 lime, juiced
• 1-1 1/2 cups chicken stock
• 1 pound cooked turkey, chopped or pulled
• 1 cup Mexican crema or sour cream
• 1 1/2 cups grated Swiss cheese
• 1 cup grated Monterey Jack cheese
• 12 corn or 8 flour tortillas, warmed
• Sliced red onions, for garnish

Serves 4

Preparation

Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.

Pre-heat the broiler.

Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.

In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.

In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.