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 great! I was a little worried about this one since I don’t always love turkey, but it was so flavorful - I thought the spice level was perfect - and I liked the mix of flavors and textures.
Tasty and easy! I doubled the spices, but if I were to do it again, maybe I would go 1.5, or reduce the coriander. This was even better as leftovers.
Skipped the curtido and had leftover soy chorizo. It was very tasty
Really good! I added a little leftover coleslaw mix to have some extra veggies, and I think it added some extra texture.
We skipped the curtido, since we didn't make the dependency meal. No big deal. It was still delicious. Instead of curtido, I served black beans on the side. We ate all four servings between the three of us (oops). Second Make: Had 6 other people coming over for dinner. I cooked the turkey mixture the day before and fried the tortillas right before everyone arrived. Turned out great and I'm pretty sure the meat mixture was even better after it sat overnight in the fridge!