Turkey/Chicken Chilaquiles Casserole

• 4 poblano chiles, roasted, peeled, seeded and finely chopped or 12 cup poblano chile
• 1 large onions, finely chopped or 1 cup onion
• 1 jalapeno, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons vegetable oil
• 12 cup heavy whipping cream
• 14 teaspoon salt
• 12 cup vegetable oil
• 10 (6 inch) flour tortillas, cut into 1/2 inch strips
• 2 cups shredded cooked turkey or 2 cups cooked chicken or 1 lb boneless chicken
• 2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese

1. Prepare New Mexico Green Sauce; Set oven control to broil.
2. Arrange poblano chilies on broiler rack with tops about 5 inches from heat.
3. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned).
4. Remove chilies to plastic bag; close tightly.
5. Let stand 20 minutes.
6. Peel, seed and finely chop chilies.
7. Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender.
8. Stir in whipping cream and salt.
9. Set aside.
10. Heat 1/2 cup oil in 10-inch skillet until hot.
11. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
12. Heat oven to 350 degrees.
13. Grease 2-quart casserole.
14. Layer half of the tortilla strips in bottom of casserole.
15. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
16. Press layers gently down into casserole.
17. Repeat with remaining tortilla strips, sauce and cheese.
18. Bake about 30 minutes or until cheese is melted and golden brown.

poblano chiles, onions, jalapeno, garlic, vegetable oil, heavy whipping cream, salt, vegetable oil, flour tortillas, turkey, mozzarella cheese

Taken from www.food.com/recipe/turkey-chicken-chilaquiles-casserole-191990 (may not work)