Turkey Tomatillo Casserole
|December 1, 2010||Posted by Vianney under Dinners, Mexican, Uncategorized|
Happy Tuesday! Sorry for not posting, but with comp problems and the Thanksgiving holiday I figured we all could use the break. Our holiday evolved into a very laid back weekend. My hubby’s parents came in from Driscoll, Texas and the girls’ couldn’t have been more excited. My in-laws do not travel much, so for them to drive 2 and 1/2 hours is a big deal. I had hoped for a longer visit, but they returned home after our Thanksgiving meal. With no plans, the girls’ decided we should enjoy a weekend of movies. Movies, turkey, pie, movies, cranberries, turkey…all in all a blissful weekend. After a weekend of turkey +mash+ gravy overload, Monday was the perfect opportunity to revive our leftovers. A quick turkey casserole swimming in a tomatillo sauce gave our holiday bird a much needed new dimension. You could easily roll the tortillas into enchiladas. I opted not to, out of sheer laziness. Please forgive the pictures for they are not entirely the most appealing I have presented you with. I find comfort food a tad difficult for me to shoot, I really can’t explain why, maybe I am overly eager to consume my plate…that’s it, pure gluttony! Enjoy! Sweet Life
Tomatillo Turkey Casserole
by Sweet Life
by Vianney Rodriguez
1 pound tomatillos, husks removed
1 bunch cilantro, coarsely chopped
1/2 medium onion chopped
1 tbsp olive oil
1 tsp cumin
12-14 corn tortillas
2 cups of cheese (i used asadero and quesadilla) of your preference
Bring 3 cups of water to boil, you want the tomatillos covered. Add tomatillos, cover and simmer for 10-15 minutes. Check your tomatillos they should be soft, but they should remain their shape. Remove the tomatillos from the pot and reserve the cooking liquid. Let tomatillos cool until manageable and remove their stems. Chop and place in blender with onion, cilantro and cumin. Blend quickly, you want to the ingredients to come together but have some texture. Heat the oil in a saucepan over medium heat, add the blended mixture and ¼ to ½ cup liquid water to loosen the sauce. Simmer for 10 minutes. The sauce should coat a spoon. Season to tatse with salt and pepper. Heat the canola oil in a large skillet, pass each tortilla in the heated oil, allow your tortilla to slightly crisp (not a tostada stage). Begin your casserole. Spoon a bit tomatillo mixture on bottom of your casserole dish(9/13) Place a layer of tortillas, turkey, cheese and sauce. Repeat process, you should have enough sauce for three layers. Bake in a 350 degree oven for about 30 minutes, remove from oven. Allow the casserole to rest for easier slicing.
Makes 2 cups
© 2010, Sweet Life. All rights reserved. Please contact us to request written approval for reproduction of images and recipes.