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Ingredients
- 1/2 cup Young Guns Medium Green Chile
- 3 cups turkey, diced or shredded
- 1 cup chicken broth
- 1 tbsp butter
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 tbsp flour
- 1 tbsp red chili powder
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 cup full-fat milk or cream
- 1/3 cup yogurt or sour cream
- 16 oz Pepper Jack cheese, grated
- 1-2 cups tortilla chips, crushed
Instructions
- Melt butter in a saucepan; add onion and bell pepper and cook for 10 minutes on medium-low, stirring frequently.
- Stir in flour, add spices and cook for about 2 minutes, stirring constantly. Add broth and cook for a few minutes on medium. Add milk (or cream),
Young Guns Medium Green Chile, mixing well. Cover and simmer for about 15 minutes, stirring occasionally. Uncover the pot and add yogurt (or sour cream). Stir to combine and add turkey to the sauce. Preheat oven to 350 degrees.
- In a 9” x 12” baking dish, spread 2 tbsp of sauce over the bottom. Spread 1/2 to 1 cup crushed tortilla chips over sauce. Add 1/2 of the turkey/sauce mixture, spreading evenly throughout the pan. Top with 1/2 the cheese. Make a total of two layers. Bake for 20 minutes.
- Remove from oven and cool for 5 minutes. Top with additional yogurt or sour cream and guacamole, if desired.
