Chilaquiles with Turkey Chorizoand curtido / sour cream
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.
- 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
- 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
- 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)
- Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
- Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
- Season turkey - Stir spice mix into turkey. (Can be done up to 2 days ahead)
- Limes - Slice limes into wedges.
- 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.
- 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.
- Add turkey and saute, breaking it apart, until cooked through, 5 to 6 minutes more.
- Pour enchilada sauce and stock over turkey and stir to combine. Simmer for 1 minute to reduce slightly.
- Add tortillas back to pan and stir until tortillas are warmed through and coated in sauce.
- 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!
This meal has 37 reviews
This was a hit! I had an eggplant I needed to use (and my kids aren’t a fan of). No one noticed that I finely diced it and subbed it for half of the turkey.
So easy, so tasty!!
This was SO delicious and different! The vegetarian option was delicious and we’ll definitely make it again. We used chick peas instead of pinto since that’s what we had on hand and it was still great.
My husband and I loved this dish.
Really enjoyed this! And came together quickly especially thanks to prep. Opted for real chorizo and added a bunch of chopped spinach since we had it.
Easy weeknight meal! Everyone liked it! I would double the green pepper next time.