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Chilaquiles with Turkey Chorizo
and curtido / sour cream

Active: 30 minTotal: 30 min
20190715 turkey chorizo chilaquiles nm 1.jpg?ixlib=rails 2.1

Made in just one pan with minimal prep, chilaquiles are a great addition to the weeknight meal rotation. Tortillas are chopped, fried in a bit of oil, and folded in at the end of cooking to create a rustic dish that is hearty and full of flavor.
Smarts: We featured another chilaquiles in the past so check out that version if you want ideas for additional variations and toppings.

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Ingredients

Servings:
4
Metric
Turkey Chorizo:
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1 tsp
  • Garlic powder - 1 tsp
  • Coriander - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Turkey, ground - 1 lb
Turkey Chilaquiles:
  • Tortillas, corn and taco-sized - 8, chopped into 2” / 5 cm pieces
  • Bell peppers, any color - 1, diced
  • Onions, medium - 1/2, diced
  • Limes - 1, wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Enchilada sauce, red (10 oz / 283 g) - 1 can (use any store-bought variety; mild or spicy)
  • Stock, any type - 1/4 cup
  • Sour cream - 6 Tbsp (sub plain or Greek yogurt)
  • Curtido Pickled Cabbage (leftover from Tuesday) - ~2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Tortillas - Chop tortillas into 2” / 5 cm pieces. (Note: If time allows, leave tortillas uncovered at room temperature for a few hours and up to a day. They will hold up better during cooking if they are a bit stale.) (Can be done 1 day ahead)
  2. Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
  3. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Season turkey - Stir spice mix into turkey. (Can be done up to 2 days ahead)
  5. Limes - Slice limes into wedges.

Make

  1. Heat a skillet over medium heat. Add first part of oil and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
  2. Return skillet to stovetop and increase to medium-high heat. Add second part of oil and then bell peppers and onions. Saute until vegetables are tender, 4 to 5 minutes.
  3. Add turkey and saute, breaking it apart, until cooked through, 5 to 6 minutes more.
  4. Pour enchilada sauce and stock over turkey and stir to combine. Simmer for 1 minute to reduce slightly.
  5. Add tortillas back to pan and stir until tortillas are warmed through and coated in sauce.
  6. Divide chilaquiles between serving bowls and top with sour cream and curtido (leftover from this recipe). Serve with lime wedges for squeezing over top. Enjoy!
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Reviews

This meal has 7 reviews

This was delicious. I used store bought tortillas and we used them to scoop and eat the chilaquiles. I will make this again.

By: Carli
Posted: Jul 17, 2019
Diet: Original

So delicious!!! The curtido was excellent, and the spice level was good. We used both pinto and pink beans for pulse diversity.

By: Chris
Posted: Jul 17, 2019
Diet: Vegetarian

This was absolutely delicious! I modified it a little - I used ground chicken breast instead of turkey but used the same seasonings as listed. I also topped it with Monterey Jack Cheese at the very end. I made a garden salad instead of the curtido. I will definitely make this again!

By: Michele
Posted: Jul 16, 2019
Diet: Gluten-free

Very good but so spicy I can't feel my face. I did use mild enchilada sauce but next time I will skip the jalapeños and chili powder.

By: Sara
Posted: Jul 16, 2019
Diet: Vegetarian

This was such comfort food! Made this because I had leftover house-made chips from a local Mexican restaurant, so the meal came together quickly. Made my own gluten-free enchilada sauce, and the whole dish was creamy and rich. The curtido was a good complement -- bright and light.

By: Sarah
Posted: Jul 16, 2019
Diet: Gluten-free

The flavors are good & I think they will be even better tomorrow. Not a fan of the tortillas being mixed in, they will be mush by tomorrow. I think I would just put it on a tortilla next time instead.

By: Tiffany
Posted: Jul 16, 2019
Diet: Original