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Chilaquiles with Turkey Chorizo
and curtido / sour cream

Active: 30 minTotal: 30 min

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 37 reviews

Delicious. Sauce tasted a little sweet to my mouth but I very sensitive taste buds. Super easy.

By: Rachel
Posted: Jul 21, 2019
Diet: Original

Loved the flavor and how easy this was! The zucchini was delicious in it. We added a bit more enchilada sauce than called for and topped with guacamole.

By: Alyssa
Posted: Jul 21, 2019
Diet: Vegetarian

I enjoyed this, but my husband wasn't too thrilled with the texture that the tortillas had in the sauce.

By: Jennifer
Posted: Jul 20, 2019
Diet: Gluten-free

I thought this had some potential but my chilaquiles were too salty. I will try again but probably without the slaw and less spice mix. The curtido was just okay.

By: Gabrielle
Posted: Jul 20, 2019
Diet: Gluten-free

Made the chips in the air fryer- soooo good! I added a little more tomato paste and stock to make it extra saucy.

By: Jennifer
Posted: Jul 20, 2019
Diet: Gluten-free

Made this with ground beef instead of turkey and used green enchilada sauce because I had it on hand. It was a big hit with everyone. We mixed the leftovers with scrambled eggs and served in tortillas for breakfast the next morning.

By: Stephanie
Posted: Jul 20, 2019
Diet: Original